Semiya payasam with condensed milk Kerala style recipe using milkmaid or vermicelli kheer with milkmaid(a very delicious sweetened condensed milk) is a very popular dessert recipe which is enjoyed as a popular dessert for celebrations like birthdays, weddings, festivals etc.
You may also make semiya payasam with evaporated milk instead, but you will need to add more sugar.
What Is Semiya Payasam?
This semiya payasam recipe is a South Indian Style payasam recipe (pudding recipe) using vermicelli noodles & milkmaid.
Semiya payasam is known as vermicelli kheer in North India and it is also known by the name seviyan kheer.
Semiya payasam or vermicelli kheer dessert recipe made with sweetened condensed milk like milkmaid can be prepared very easily.
Payasam is the malayalam word for kheer (Indian dessert pudding) which is one of the most popular desserts in India, and semiya is the malayalam word for vermicelli noodles that is used for preparing this delicious dessert.
See my post on pistachio kheer recipe which is delicious Indian dessert flavored with pistachio nuts.
The vermicelli kheer popularly known as seviyan kheer or semiya payasam is traditionally made from roasted vermicelli, milk and sugar as the main ingredients. And here, the sweetened condensed milk is also one of the main ingredients.
When you use sweetened condensed milk, the recipe for semiya payasam or vermicelli kheer becomes much more easier and more tastier.
Since this is a kind of milk based pudding, the use of condensed milk make it more creamy and rich, perfect for any festival or special occasion!
How To Make Semiya Payasam With Condensed Milk?
- The process of making semiya payasam is explained step by step in the recipe card. I will also give a quick, brief notes on how to make semiya payasam with sweetened condensed milk which is creamy and delicious.
- We need to boil the milk that we use to make the payasam first.
- Then if we are not using already roasted vermicelli or semiya, roast the semiya slightly in ghee in a pan (large enough).
- Then add the boiled milk and bring the mixture to a boil while you stir the contents and once the mixture starts boiling, cook in medium heat for about 4 to 5 minutes until vermicelli is cooked (also add cardamom, saffron etc if you are using and keep stirring so the payasam won’t stick to the bottom of the pan). Keep in mind that vermicelli cooks further in hot milk.
- Once the vermicelli is cooked, add the condensed milk and stir well. If needed you may add more sugar (I used more sugar in the recipe) as preferred. Cook for another one more minute so everything will be blended well.
- Add chilled milk as needed as the payasam cools down and thickens, so you can easily adjust the consistency.
- Once the payasam is prepared, you can also fry cashews and raisins in little ghee and add it to the prepared payasam or ghee.
I used sweetened milkmaid from Nestle to make the kheer (but you can use any sweetened condensed milk). So here you can read the ingredients and instructions to make the kheer.
You can also make a variety of other easy desserts using milkmaid.
I had roasted vermicelli of 400 grams, so I am entering the measurements based on that. This will make approximately 8 to 10 servings.
If you buy roasted vermicelli pack that contains more than 400 grams of vermicelli, please increase the other ingredients also accordingly, or only use 400 grams from the pack.
Can You Make Semiya Payasam With Evaporated Milk Instead?
You can also make semiya payasam with evaporated milk instead of using condensed milk, but evaporated milk is not sweetened (while condensed milk is sweetened) so you will need to add more sugar as needed to sweeten the payasam or kheer. The evaporated milk will make the payasam creamy and delicious just like the condensed milk.
If you find it difficult to stir the kheer continuously, I have found the below described easy alternative way to reduce the stirring process.
The vermicelli kheer prepared using this easy alternative method is still delicious, but the vermicelli may not be as soft as the traditional slow method described above. But you can try it out if you are in a hurry and see if you like it that way.
More Dessert Recipes In This Blog Using Condensed Milk
- rice kheer with condensed milk
- instant pot rice pudding with condensed milk
- badam payasam with condensed milk
- aval (poha) payasam with condensed milk
- ada payasam with condensed milk(palada payasam)
Easy Alternative Method (to reduce the stirring)
- After step 3 on instructions above, you may skip the remaining steps and follow the below steps.
- As the mixture starts boiling, add the milkmaid, cook for 1 more minute and switch off the stove.
- Keep the pan closed for about 15 minutes, (You should open the pan after every 5 minutes and gently stir in between to avoid the formation of any lumps.) The vermicelli will get cooked nicely with in this time.
- Check after 15 minutes to make sure it is cooked well. (If you think the vermicelli needs to be cooked more keep the pan closed and wait for another 5 to 10 minutes.)
- Add more milk if you wish the kheer to have a more liquid like consistency.
If you follow the easy alternative method to prepare the kheer, it is very important that you gently stir the kheer in between at regular intervals (while you keep it closed for cooking), since the vermicelli tends to form lumps if not stirred in between.
If you don’t have roasted vermicelli, use the regular ones but make sure that you roast it for about 2 to 3 minutes in ghee.
You may also try making the dessert using melted butter if you don’t have ghee, even though this may result in a different flavor than the traditional kheer.
Alternatively, you can also try the instant vermicelli kheer pack to make the dessert easily.
Semiya Payasam With Condensed Milk (Vermicelli Kheer)
- 1 tablespoon ghee
- 1 tablespoon cashew nuts use little more if you like
- 1 raisins adjust as needed
- Boil the milk and keep it aside.
- Add ghee to a heated pan and add the roasted vermicelli, mix well.
- Add the boiled milk, cardamom and sugar to the vermicelli, and keep stirring.
- When the mixture starts boiling, reduce to the flames to medium and cook while keep stirring to avoid burning until the vermicelli is cooked - this will take around 4 to 5 minutes (it will also get cooked further as it sits in the hot milk).
- Make sure to keep stirring to avoid burning and also to prevent the formation of lumps.
- As the vermicelli gets cooked in 4 to 5 minutes, add the saffron strands and milkmaid and mix everything well until well combined - you can cook for another 1 minute so the milkmaid gets really well blended with the kheer.
- At this point, vermicelli is completely cooked and the kheer is ready, but the vermicelli has a tendency to absorb milk and become overcooked if you leave it really hot.
- So what I do is, I add a little cold whole milk, say 1/2 cup to 1 cup to the kheer, so the hotness is reduced and the kheer will stay just warm. If it still becomes more thick later, you can add more milk as required. Also check the sweetness of the kheer at this point, and add more sugar if you prefer more sweetness.
- Now the payasam or kheer is ready, let us go on to garnish the dessert.
- To prepare the garnishing, In a small pan, heat ghee and add the cashews.
- As the cashews starts to turn golden brown, add the raisins too and fry for few seconds.
- Add the fried cashews and raisins to the dessert and gently mix. Semiya payasam or vermicelli kheer is ready. Add the chilled milk as needed to adjust the consistency of the payasam (vermicelli thickens as it cools down absorbing the milk, so you will need to add more milk as it cools down, but this is totally fine!). Serve the delicious vermicelli kheer warm or chilled as you like!
Hope you found this post on semiya payasam Kerala style recipe with milkmaid or vermicelli kheer with milkmaid helpful!