{"id":25025,"date":"2018-08-13T11:35:27","date_gmt":"2018-08-13T15:35:27","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=25025"},"modified":"2022-09-05T10:52:51","modified_gmt":"2022-09-05T14:52:51","slug":"kerala-semiya-payasam-vermicelli-in-sweetened-milk","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/kerala-semiya-payasam-vermicelli-in-sweetened-milk\/","title":{"rendered":"Kerala Semiya Payasam | Vermicelli in Sweetened Milk | Sadya Dessert"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-25026\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2018\/08\/Semiya-payasam.jpg\" alt=\"\" width=\"475\" height=\"338\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2018\/08\/Semiya-payasam.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2018\/08\/Semiya-payasam-281x200.jpg 281w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Kerala&#8217;s very own dessert: Semiya payasam or Vermicelli cooked in sweetened milk&#8230;<\/p>\n<p>Semiya or vermicelli payasam is the most popular dessert in Kerala and it&#8217;s a must have for Sadya. Though, there are a several variations of payasam evolved over the years, traditional semiya payasam still holds a special place in every Keralities heart. Back in the day, payasam was served for almost every special occasion and we all gobbled up with so much enthusiasm.<\/p>\n<p>Here is an easy to make Semiya Payasam recipe, can be whipped up effortlessly.<\/p>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2018\/08\/Semiya-payasam-475x200.jpg\" \/>\n<div class=\"item ERName\">Kerala Semiya Payasam- Vermicelli in sweetened milk<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Dessert<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT20M\">20 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT20M\">20 mins<\/time><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Vermicelli- 1\/2 cup (I used the thick broken vermicelli)<\/li>\n<li class=\"ingredient\">Milk- 3 1\/2 cups<\/li>\n<li class=\"ingredient\">Sweetened condensed milk- 3\/4 of the 14 oz can (or according to your needs)<\/li>\n<li class=\"ingredient\">Cardamom powder- 1\/4 tsp<\/li>\n<li class=\"ingredient\">Ghee- 2 tbsp + 2 tbsp<\/li>\n<li class=\"ingredient\">Cashew nuts- 15<\/li>\n<li class=\"ingredient\">Raisins- 2 tbsp<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Roast the vermicelli in 2 tbsp ghee until golden, keep aside.<\/li>\n<li class=\"instruction\">Place a saucepan over medium heat, add milk and roasted vermicelli, let the vermicelli cook in milk until they turn soft.<\/li>\n<li class=\"instruction\">Add the condensed milk and keep stirring for a minute.<\/li>\n<li class=\"instruction\">Add the cardamom powder, combine well.<\/li>\n<li class=\"instruction\">Let milk come to a slight boil.<\/li>\n<li class=\"instruction\">Remove the pan from the heat and keep it covered.<\/li>\n<li class=\"instruction\">Heat another small pan, add 2 tbsp ghee, roast cashew nuts and raisins.<\/li>\n<li class=\"instruction\">Add the roasted cashew nuts and raisins over the payasam.<\/li>\n<li class=\"instruction\">Serve the payasam in dessert bowls and enjoy. This can be served warm or can be chilled in the refrigerator.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div>\n<div class=\"ERNotesHeader\">Notes<\/div>\n<div class=\"ERNotes\">Leftover payasam can be chilled, tastes really delicious the next day.[br]Adjust the sweetness of the payasam by adding more or less of the condensed milk.<\/div>\n<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kerala&#8217;s very own dessert: Semiya payasam or Vermicelli cooked in sweetened milk&#8230; Semiya or vermicelli payasam is the most popular dessert in Kerala and it&#8217;s a must have for Sadya. Though, there are a several variations of payasam evolved over the years, traditional semiya payasam still holds a special place in every Keralities heart. Back &hellip; <\/p>\n","protected":false},"author":1,"featured_media":25026,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,22,1153,551],"tags":[511,764],"class_list":["post-25025","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-kerala-cuisine","category-payasam","category-vermicelli","tag-payasam","tag-vermicelli-2","course-dessert-2","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/25025","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=25025"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/25025\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/25026"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=25025"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=25025"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=25025"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}