• Skip to main content
  • Skip to primary sidebar
Pepper Bowl
menu icon
go to homepage
  • About Us
  • Recipe Index
  • Types of peppers
  • Curry recipes
subscribe
search icon
Homepage link
  • About Us
  • Recipe Index
  • Types of peppers
  • Curry recipes
×

Home » Dessert recipes

Semiya Payasam recipe

Updated: April 20, 2022 / Posted: November 6, 2016 / By Sujatha Muralidhar This post may contain affiliate links· As an Amazon Associate, I earn from qualifying purchases·

Recipe

Semiya Payasam, a rich dessert served on festive occasions and marriage feast in Southern India. This payasam recipe yields sweet, mango flavored semi-thick kheer.

It has a great texture with vermicelli/semiya. An excellent dessert for making to large gatherings and potlucks.

Semiya Payasam recipe yields sweet, mango flavored semi thick kheer with great texture. Perfect recipe for making to large gatherings and potlucks. | pepperbowl.com

Payasam is the dessert served in South Indian full course meals. Generally, our authentic Tamil meals do not have many dessert varieties.

And this mildly sweetened payasam is the important dessert made with vermicelli. Maybe that's the reason, I'm not with the sweet tooth and making dessert once in blue moon.

But this delicious semiya payasam would be loved by both sweet-toothed and non-sweet-toothed people. The important fact that it is very simple and easier to make with very few ingredients.

And can be made well in advance when making for family gatherings, parties, and potlucks.

The summer brings an abundance of varieties of mango fruit. And this once such recipe which you should try in the mango season. On the nonfruit seasons, canned mango pulp would be the best choice.

Where can we find the best mango pulp for this payasam recipe? Canned Alphonso mango pulp may be found in your nearby Indian grocery stores. This variety of pulp is really great, you would accept it if you have used it before.

The semolina/semiya and sago/javvarisi, adds great texture to the payasam. But adding either one of these would working fine.

What is sago/Javvarisi? They are tapioca pearls made in food factories. There are many varieties available in the market, some are bigger and some are tiny pearls. Personally to me, I like the large varieties.

If you are looking for other mango recipes, then you may look into Mango Milkshake, Pineapple Mango Smoothie, Mango Dal.

How to make semiya payasam?

steps and procedures

In medium flame, fry semolina until it turns golden brown in color. Remove it from the pan. In the same pan, add a teaspoon of ghee followed by cashews and raisins. Simmer the flame, and continue fry until it turns golden brown. And transfer it to another plate and keep aside to cool it down.

steps and procedures

The cooking time for these two ingredients is different. Sago takes a longer time to cook when compared to that of semolina.  So keep a pan add some water 4 cups of water.

Add sago and bring it to boil in medium flame. Cook it until it becomes transparent. Add roasted vermicelli, semolina and continue to cook until both the ingredients are completely got cooked.

steps and procedures

To the same pan, add milk and mango pulp. In case you are calorie conscious, add condensed milk. I have not used condensed milk here in this recipe, instead, I have added a cup of whole milk. And I love this way of making semiya payasam.

This picture shot immediately adding mango pulp. Simmer the flame, stir well and cook for about 5 minutes. Be cautious as milk can spills while boiling.

Finally, add roasted cashews and raisins. For decorations, add a few strands of saffron. But adding saffrons are optional.

steps and procedures

Serve mango semiya payasam hot or cold. Both variants are delicious in their own way. If you are planning to serve as a chilled dessert, bring payasam to room temperature. And refrigerate it for a minimum of 4 hours. And it stays good for 2-3 days if refrigerated.

Mango Semiya Payasam recipe yields sweet, mango flavored semi thick kheer with great texture. Perfect recipe for making to large gatherings and potlucks. | pepperbowl.com

Other desserts you may like,

  • Chum chum recipe
  • Carnival funnel cake
  • Paruppu boli
  • Pori Urundai
  • Dessert recipes
Mango Semiya Payasam, a rich dessert served on festive occasions and marriage feast in Southern India. This payasam recipe yields sweet, mango flavored semi thick kheer. It has a great texture with semolina / semiya. Perfect recipe for making to large gatherings and potlucks. | pepperbowl.com

Semiya Payasam

Semiya Payasam, an Indian dessert made with vermicelli, milk, and mango. Learn how to make this dessert with vermicelli and with no condensed milk.
No ratings yet
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 538kcal

Ingredients

  • 1 tablespoon ghee /clarified butter
  • ¼ cup cashew nut
  • ¼ cup raisin
  • 11/5 cup water
  • ½ cup tapiaco pearls /sago
  • ½ cup vermicelli roasted
  • ¼ cup semolina roasted- sooji / rava
  • 2 cups whole milk or as required
  • 1 cup sugar
  • 1 cup mango pulp
  • 6 strands saffron

Instructions

  • Over medium heat, dry roast semolina until it turns golden brown in color. Remove it from the pan.
  • In the same pan, add a teaspoon of ghee followed by cashew nuts and raisin.
  • Over low heat, continue fry until it turns golden brown. Set aside.
  • Keep saucepan and add 11/5 cup of water. Add sago and bring it to boil in the medium heat.
  • Cook it until soft.
  • Add roasted vermicelli, semolina and continue to cook until both the ingredients are completely got cooked.
  • To the same pan, add whole milk, sugar, and mango pulp.
  • Simmer the flame, stir well and cook for about 5 minutes. Be cautious as milk can spills while boiling.
  • Finally, add roasted cashew nuts and raisins. For decorations, add few strands of saffron. But adding saffrons are optional
  • Serve hot or cold.

Nutrition

Calories: 538kcal | Carbohydrates: 109g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 97mg | Potassium: 353mg | Fiber: 3g | Sugar: 68g | Vitamin A: 1615IU | Vitamin C: 10.6mg | Calcium: 153mg | Iron: 9.3mg
Course Dessert
Cuisine Indian
Keyword semiya payasam
Author Sujatha Muralidhar

Do not miss the latest recipes and its tips, Follow us on Facebook, Pinterest, Instagram

More Dessert recipes

  • Dry Fruit Laddu Recipe
  • Indian Plum Cake
  • Ricotta cheese Rasmalai
  • Chum Chum Recipe, a Bengali Sweet
  • Facebook

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

The author image of the food blog pepperbowl.com

Hi, I'm Suja!  the person behind PEPPER BOWL and based in Pennsylvania. I focus on easy and simple-to-make recipes with the inspiration of rich flavors with a hint of heat. I enjoy simplifying the recipes with minimal ingredients to suit today's busy lifestyle.

More about me →

Recent Recipes

  • Black pepper sauce
  • Sauteed jalapeno
  • Chickpea stuffed peppers
  • Cayenne pepper vs jalapeno

Trending Recipes

  • Fresh Kiwi Juice Recipe
  • Avocado Bubble Tea
  • Vegan coconut milk alfredo sauce
  • How to make tomato soup from Tomato paste

Footer

About

  • Privacy policy and disclaimer
  • Work with Us
  • Contact Us
  • About Us

Fabulous spicy

  • Spicy breakfast
  • Spicy appetizer
  • Spicy seafood
  • Spicy condiments

Make it hot

  • Curry recipes
  • Seasonings
  • Pasta recipes
  • Fruit drinks

Copyright © 2022 PepperBowl by Sujatha Muralidhar