Semiya Payasam / Vermicelli Payasam


Semiya/ Vermicelli – 2 cups

Full Cream Milk -2 litres

Sugar – 2 cups

Cardamom – 8 powdered

Salt – 1/4 tsp

Cashew nuts – 2 tbsp

Golden raisins – 2 tbsp

Ghee – 1 + 1 1/2 tsp


Heat 1 tsp ghee in a non-stick pan and roast the semiya on a low flame till it turns light golden brown in color.  If you are using roasted semiya, skip this process.  Boil milk in a large thick-bottomed pan or a 5 litre pressure cooker and add roasted semiya.  Cook on a medium flame.  Stir every 2 minutes.  Add sugar and salt and stir well.  When the semiya is just cooked, add powdered cardamom and mix well.  Switch off the flame.  Semiya should not be over cooked.  Heat 1 1/2 tsp ghee in a small pan and add cashew nuts.  When it turns light brown, add raisins and switch off the flame.  Pour it over the payasam and mix well.  Serve yummy ‘Semiya Payasam/ Vermicelli Payasam’ hot or cold.  Enjoy with your loved ones!!!

  1. yummy looking payasam..wish u & ur family a happy onam..have a gr8 day.:)

  2. Delicous, love semiya payasom, Well wishing you again a Happy Onam.

  3. I LOVE semiya payasam. I really cannot tolerate all the “brown” payasams, and so I usually get upset at Onam time because the “brown” payasams are what get center stage. 🙂 I’ve tried making semiya payasam before, but it was too watery, I think the key as you mentioned is to cook the milk down sufficiently. Will try your quantities.

  4. Hi Ann,

    Thanks for visiting my blog! This is a tried and tested recipe for ‘Semiya Payasam’. You can go ahead with the quantities mentioned. The key is to use full cream milk and to see that the semiya is not overcooked. Then it will not thicken so quickly as it usually happens while making ‘Semiya Payasam’!

    Good luck!