while switching off, make sure to check consistency. This is because the semiya absorbs and gets bloated as it is cooked/ gets soaked.Īlways cook the semiya well. Payasam getting thick as it cools down - The payasam gets thicker always as it cools down.Same has to be followed while roasting nuts. Roast in low or medium flame and don't leave un attended. While roasting, semiya gets burnt - Always use heavy bottomed pan.Some issues beginners face while making semiya payasam It's my favorite hack when I have guests. If you can get evaporated milk, you can add ¼ cup evaporated milk along milk for more creamy and rich taste. You can add more milk to make a richer payasam.įor variation, use 2 tablespoon condensed milk along milk. If it is too thick before it gets cooked, add more water. Vermicelli payasam My notesĭepending on the semiya brand or variety, the water quantity may vary. I still have few changes to make, which I will do slowly one by one. I gave a NEW look to my blog for this New year😊. And as of now you all would have noticed the change in the looks of my blog, yes!

I have given the basic recipe here, but we can do a lot of improvisations to this to make it in your own style. But wanted to post this basic recipe in my blog for a long time. I already have a microwave version of vermicelli payasam. Let me start this new year with a sweet post – Semiya Payasam/ vermicelli Payasam.Ĭheck out my other payasam recipes. Thank you friends for your continuous support and all your comments, suggestions, appreciations. Wishing you all a Happy, Healthy and Prosperous NEW YEAR 🎉!! 2012 has been a great year for this blog, has come a long way with all you support.

Semiya payasam recipe, very easy to prepare to go with any south Indian meals or as a dessert! With step by step pictures and detailed instructions.

Meni thula payasam recipe