Traditional Semiya Payasam |

Preperation15 minutes

Food30 mins

Category Dessert


When you crave something sweet, do you often think of going back to the comfort of dishes that were prepared at home? This traditionally simple dish is best in its original form, just like in the good old days. It’s simple but nourishing. Try it!

Semiya Payasam
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4

1 cup vermicelli, roasted
1 liter of whole milk
¼ cup of water
¾ cup sugar
2 tablespoons of ghee
3-5 cashews (halved)
7-8 raisins
2-3 green cardamom pods



1. Just in case your vermicelli isn’t toasted, then, in a heavy-bottomed saucepan, heat two tablespoons of ghee. Add vermicelli and roast over low to medium heat for two to three minutes.
2. Make sure you don’t leave the vermicelli unattended and keep stirring them continuously in the pan so they don’t burn.
3. After browning, turn off the heat and use this vermicelli to make the payasam. If your vermicelli is already roasted, skip steps 1-3.
4. Put the milk, water, sugar and cardamom pods in a saucepan and bring to the boil. Turn off the heat and set aside.
5. In another heavy-bottomed saucepan, heat two tablespoons of ghee and add the vermicelli. Heat for a few minutes then add the milk mixture. Stir and bring to a boil. Reduce the heat to low, cover and cook for five minutes, stirring once in between.
6. In a separate small saucepan, heat a tablespoon of ghee and roast the halved cashews over low heat for a minute. After a minute, add the raisins and roast the two together for two minutes and turn off the heat.
7. Back to vermicelli. After it has boiled for a few minutes, add half of the walnuts to it. Save the other half for decoration.
8. Pour the hot Semiya Payasam into the serving bowl, garnish with preserved nuts and enjoy.

Point: If you do not intend to serve semiya payasam immediately, we recommend heating an additional half cup of milk with half a tablespoon of sugar and keeping it aside. When serving, refresh the cooked semiya payasam by adding the said milk with sugar and heating it as the semiya will soak up all the milk if kept too long.

Recipe and image courtesy of Thalaivar Restaurant

Read also : Try this versatile paniyaram recipe for breakfast, lunch or dinner!

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