Showing posts with label vermicelli recipe. Show all posts
Showing posts with label vermicelli recipe. Show all posts

Semiya Payasam / Vermicelli Kheer/ Dessert


Ganesh Chaturthi | Vinayakar Chaturthi 4th day Prasadam. 

Semiya/Vermicelli/thin noodles are popular in many parts of India. This noodle is prominently used for breakfast menu like Semiya Upma and also as sweet dish like kheer or a sweet dessert similar to rice pudding.

In the language of Tamil “Prasadam” means an edible food that is first offered to a God / deity and then distributed in his/her name to followers/others as good sign. 

First day ->  Fried Modak 
Second day -> Vella Kozhakattai / Ukadiche Modak
Third Day -> Thill /Ellu Kozhakattai
Fourth Day is Semiya Payasam / Vermicelli Kheer


  • Semiya /vermicelli  Roasted - 1/2 cup
  • Milk - 2 cups
  • Sugar - 1/4 cup
  • Ghee(clarified butter) / Butter - 1 tbsp
  • Elaichi /Cardamom Powder - 2 tsp
  • Cashew Nuts - 8 to 10 nos
  • Raisin - 1 tbsp

Time Required: 15 mins


Step 01) Heat a pan add 2 tsp ghee and roast the cashews and raisins and transfer them in to a  plate

Step 02) In the same pan dry roast the semiya till golden brown.  I used the ready to use dry roasted semiya / vermicelli, which you will get it in Indian Grocery store

Step 03) To save the time, in microwave bowl add semiya and 1/2 cup of water and cook it for 4 mins.

Step 04) In a pan add milk, allow it to boil till the milk turns creamy and becomes thick. Add cooked semiya, cardamom powder and cook it for 2 to 3 mins. ( If you skip the 3rd step, keep stirring it continuously with milk so that vermicelli doesn't burn and stick to the pan)

Step 05) Switch off the flame then add sugar,cashew nuts and raisins and mix it well.

Prasadam is ready to offer for lord Ganesh :)

You can serve warm kheer with puris(Indian flat bread). Otherwise, serve chilled like dessert.

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Semiya Upma / Vermicelli Upma


Semiya/Vermicelli/thin noodles are popular in many parts of India. This noodle is prominently used for breakfast dish like Semiya Upma and also as sweet dish like Vermicelli kheer or a sweet dessert similar to rice pudding. You should roast the semiya to get the good taste of upma. 

In southern part of India commonly called as Upma /Uppuma/Uppittu. Upma usually cooked as a thick porridge using vegetables with various main ingredients  like, Rava(semolina), Poha (flattened rice), rice, Moong Dal(Yellow split peas/mung bean) and Oats.

Check the below quick and easy breakfast Upma Varieties:

  • 1 cup Semiya/Vermicelli/thins noodles (Roasted)
  • 2 (medium size) onions chopped
  • 1 (medium size) Tomato chopped
  • 5-6 green chilies slit lengthwise
  • 1/4 cup Green Peas
  • Curry leaves -Few
  • 1 tsp Turmeric
  • salt to taste
  • 2 tbsp oil
>For Seasoning:
  • 1/2 tsp mustard seeds
  • 1/2 tsp urud dal / White Lentil (grown in Indian subcontinent- Available in Indian Store)

>For Garnishing:
  • 1/4 cup Fresh coriander leaves
  • grated coconut ( optional)



Step 01) In a medium flame heat a pan and sprinkle a few drops of oil and nicely roast the semiya till it turns to golden color, once done transfer into a tray and keep aside. or omit this step if you are using ready made roasted semiya (now a days you can get this is Indian store look for Brand name called "Bambino Roasted vermicelli")

Step 02) In the same pan heat 1 tbsp of oil, add the seasoning seeds. When the seeds crackle, add the chopped onion and tomatoes, green chilies and curry leaves and saute till the onion turns to golden brown.

Step 03) Add One & half cup of water and bring them to boil(1 cup for semiya  and 1/2 cup for vegetables) Add turmeric powder and salt

Step 04) Once water starts boiling add roasted vermicelli,  a little at time and constantly stirring to mix with water. if you feel all the water is absorbed and still vermicelli is not cooked, add water little by little

Step 05) Simmer and cook the upma till nicely thick and tender

Step 06) Return to low flame stir gently every now and then. Transfer to a serving dish and garnish with coriander leaves & grated coconut and Serve hot with any pickle and freshly brewed coffee.

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