Semiya (Shaavige) Payasam / Sevayyan Kheer / Vermicelli Pudding

Semia Payasam (tamil) / Sevaiyan Kheer (Hindi) is a traditional sweet dish made using milk and vermicelli.Seasoned with ghee roasted cashewnuts and flavored with fresh saffron.

Semiya, Shaavige , Sevayyan refer to vermicelli and Payasam or kheer means pudding . 

Semiya Payasam is the first sweet which I learnt to make when I was trying my hands at cooking .

I always loved the Semiya payasam that amma would make and hence I was insistent that she taught me how to make it . Needless to say ,this shavige payasam (sevayyan kheer) is very close to my heart .

As simple as it may sound to make Semiya Payasam, we need to take care of a few things while making the payasam which will help you make the best kheer .Mom taught me these simple ,yet efficient tips and I can proudly say that Semiya Payasam never fails me and there is a huge fan following for the payasam I make . So here I am,sharing those tips and tricks with you all.

• Always use the non roasted vermicelli that is available in the market to make Semiya Payasam.  When we roast the semiya in ghee ,make sure you donot over roast it . The vermicelli will appear translucent and you will feel light while roasting, this is the perfect texture of the semiya to make kheer .
• Use pre boiled milk while making kheer as this will cut down the risk of milk curdling and also saves a lot of time waiting for the milk to Simmer along with the semiya .
• Soak the saffron in warm milk and rub it with your fingers gently before you add it to the paysam . This will give you maximum flavor of saffron and a subtle yellow color to the payasam. 
• You can dry roast a couple of almonds and pistachios to make a coarse powder and add it to the simmering payasam for added richness and taste.
• Semiya payasam will turn a little thick on cooling down , so before serving you can dilute it by adding some warm milk .

This week (6th May 2023) we have achieved a milestone in our Foodies_Redoingoldposts Facebook group.  This is our 100th week and we are celebrating it by redoing one of our favorite sweet post . I chose to update the write up and photos of my favorite Vermicelli Kheer for this wonderful achievement. 

Preparation time : 5 mins
Cooking Time : 20 to 30mins
Serves: 3-4
Complexity: simple

Ingredients

1 /2 cup vermicelli
1/2 litre full fat or  2% fat milk  boiled 
4-5 cardamoms/elaichi powdered
Few cashew nuts
Roughly chopped almonds and pistachios
Few saffron strands / kesar soaked in warm milk
2 tbsp ghee
1/2 cup sugar + extra if you need more sweetness.

Method

• Heat the ghee in a thick bottomed vessel.
• First fry the cashewnuts in ghee until golden brown and keep aside.
• In the same vessel,add the vermicelli and fry it in ghee until it turns crisp.
• Now slowly add the milk and keep stirring the mixture.
• The milk will slowly start boling and as you keep stirring will begin to get thicker and will turn light pinkish on simmering.
• Donot let the milk to get very thick. 
• Reduce the flame,add the sugar,cardamom powder,saffron and fried cashews to the kheer and simmer for 3-4 mins till the sugar dissolves well into the kheer. The paysam will appear a little diluted after adding sugar , but contine to simmer for 4-5 mins and then the consistency will be perfect.
•  Add chopped badams and pista to the kheer
• Serve hot or cold.
• Incase the kheer/payasam feels too thick,you can add some warm boiled milk and dilute it.

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