Badam Semiya Payasam
Nuts and dry fruits are an integral part of our snack and both kids like it. Sometimes the husband (as all
husbands, I think, who love to shop) goes a little overboard with buying these. So, last week I am literally left with a lot of nuts, and that’s not a nutty feeling !!
I do end up making pesto sometimes or the microwaved spiced nuts or add them to Ladoos. A family member celebrated their birthday recently, and keeping in with a subdued celebration, a Kheer was made for the morning before we went to the temple. The best way of course to use up almonds, is to make Homemade Badam Milk powder (a.k.a Badam Doodh or Masala Milk) which is always present in my kitchen pantry. Apart from Badam Milk, I also use it to make this 2-ingredient Kulfi with it. Have you tried it out?
Also, the Badam Katli (saffron almond fudge) is the kids' favourite which is a must make for Diwali too
What is Payasam ?
Kheer / Paysam is a quintessential part of Indian Festivals. In fact, one may dare and say that no festival is complete without a kheer. There are kheer / payasam/ Payasa / Payesh (depending on which part of the country you come from, these are the common nomenclature) which take hours to simmer or quick ones like today's which doesn't take away valuable time, especially if prepping for a festive meal. Another quick payasam recipe you would like is Arisi Kesari Paal Payasam (Rice + saffron kheer)
Badami Semiya Payasam is a sweet kheer or pudding made with roasted vermicelli, made with Durum Wheat and simmered in a thick flavoured almond rich milk, topped with nuts.
We make this payasam in two other variants:
Other Payasam / Kheer Varieties You May Want To Try
- Javvarsi Carrot Payasam ( sago-carrot Kheer)
- Gasagase Payasa (Karnataka special Poppy seeds kheer)
What do we need to make Badam Semiya Payasam
Prep time : 10 min, cook time : 15 mins, Serves : 4
Course : Dessert, Indian Sweets
Notes:
- If there is no Roasted Semiya available on hand, roast the unroasted Vermicelli (not rice vermicelli) in an extra teaspoon of ghee till well roasted and browned
- Sugar is mild-moderate here, as we like it that way. Adjust quantity of condensed milk if you have a sweet tooth
- When adding badam milk powder, keep stirring so not to burn the kheer.
- Kheer tastes good both cold and hot. But we prefer to have it chilled.
- Shelf life: Can be stored in the refrigerator up to 3 days : Micro the required quantity only for 1-2 mins (depending on the quantity) before use if consuming on the subsequent days (after bringing the kheer to room temperature)
Let's make Badam Semiya Payasam
- ½ cup Roasted Vermicelli (Semiya)
- ½ teaspoon Ghee (clarified butter)
- ½ cup Condensed Milk
- 500 ml Milk
- ¼ cup Homemade Almond Meal (Badam milk powder)
- 1 teaspoon Cardamom powder
- 1 pinch saffron
- 1 tablespoon cashews (opt.)
How to make Badam Semiya Payasam:
- In a pan, add the ghee and the roasted vermicelli. Sauté for 1 min, add ½ cup of water and close and cook
for 8-10 mins till fully done. - Now Add the condensed milk, 500 ml milk, homemade almond meal and mix well.
- Keep stirring till you get the required consistency.
- Finish with Cardamom powder
- If using Cashews, saute it in ¼ teaspoon ghee till golden. Top the kheer with the toasted nuts
- Serve warm or cold or at room temperature.
Badam Semiya Payasam
Equipment
- pan
Ingredients
- ½ cup Vermicelli Roasted Semiya
- ½ teaspoon Ghee clarified butter
- ½ cup Condensed Milk
- 500 ml Milk
- ¼ cup Homemade Almond Meal Badam milk powder
- 1 teaspoon Cardamom powder
- 1 pinch saffron
- 1 tablespoon cashews optional
Instructions
- In a pan, add the ghee and the roasted vermicelli. Sauté for 1 min, add ½ cup of water and close and cook for 8-10 mins till fully done.
- Now Add the condensed milk, 500 ml milk, homemade almond meal and mix well.
- Keep stirring till you get the required consistency.
- Finish with Cardamom powder
- If using Cashews, saute it in ¼ teaspoon ghee till golden. Top the kheer with the toasted nuts
- Serve warm or cold or at room temperature.
Notes
- If there is no Roasted Semiya available on hand, roast the unroasted Vermicelli (not rice vermicelli) in an extra teaspoon of ghee till well roasted and browned
- Sugar is mild-moderate here, as we like it that way. Adjust quantity of condensed milk if you have a sweet tooth
- When adding badam milk powder, keep stirring so not to burn the kheer.
- Kheer tastes good both cold and hot. But we prefer to have it chilled.
- Shelf life: Can be stored in the refrigerator up to 3 days : Micro the required quantity only for 1-2 mins (depending on the quantity) before use if consuming on the subsequent days (after bringing the kheer to room temperature)
Srivalli says
Aw can have this kheer anytime Kalyani..looks so nicely clicked!
MySpicyKitchen says
I too alike throwing some nut meal to kheer to give it a nice texture. Kheer looks sinful..
Priya Suresh says
Very rich looking payasam..love that beautiful texture, delicious definitely.
Padmajha says
Such a luscious keer Kalyani.Love the last pic- so festive!
sushma says
Such a nice and rich payasam.
Archana says
Lovely Kheer Kalyani. Wish your daughter a belated birthday.
praba says
hearty and delicious kheer..love the look of it..
Pavani says
Addition of almond meal to the semya must make it so creamy and delicious. Will have to try your version some time.
Varada's Kitchen says
Kheer looks delicious.
Harini R says
I usually never make kheer without any nuts in..This is one of our fav kheers
vaishali sabnani says
Tempting Kheer! Would love to have some of this creamy and nutty Kheer.
Sandhya Ramakrishnan says
Love the idea of using almond meal in the payasam. Gives it a nuttiness and an awesome flavor.
Suma Gandlur says
This is one tempting kheer.
Chef Mireille says
creamy and yummy snack
Sowmya :) says
Awesome idea to add almond meal to vermicelli payasam ! Makes it richer and creamier....super.
Priya Srinivasan - I Camp in My Kitchen says
Rich and creamy kheer!! Looks delicious! !
cookingwithsapana says
Very rich and delicious desert bowl.
Jayashree T.Rao says
Semiya Payasam is an absolute favourite of my family. The addition of roasted almonds gives a rich taste to it.
Kalyani says
thank you, Jayashree !
Mayuri Patel says
I love semiya payasam. Usually have it a bit chilled. Tempted to make some right away.
Kalyani says
yes we love it chilled too, Mayuri. One of our fav kheers for sure !
Seema Sriram says
The semiya payasam is what I need as comfort on a Sunday. That perfect lazy afternoon slowly having some payasam sounds perfect doesn't it.
Kalyani says
it sure does Seema 🙂