Semiya Payasam

Semiya Payasam

How to make vermicelli payasam

Now who does not love payasam. There are different varieties of payasam and in India every state has its own version. Today I have given the receipe of Semia (Vermicelli) payasam which is cooked in milk and other ingredients which is flavoured. You can prepare this with any vermicelli which is available in the market. I have used the already roasted thin vermicelli which is easily available in any stores.


1 cup roasted vermicelli
2 tbsp ghee
1 tbsp raisins (I have used golden raisins)
1 tbsp broken cashews
1/2 tsp cardamom powder
1 litre milk (i have used low fat)
pinch of salt
Sugar to taste (I have used 1/2 cup of sugar)


  • Take a heavy bottom pan and heat it. Keep the flame to low. Once hot add the ghee and let it melt.
  • Add the raisins. Once the raisins start puffing up remove and keep it aside.
  • In the same ghee add the cashew and fry it. Remove and keep it along with the fried raisins.
  • As I have used the roasted vermicelli I have not roasted it again. If taking the non-roasted and the thick vermicelli, roast the vermicelli in the same ghee till you see the vermicelli having a light golden colour.
  • Remove and keep it aside.
  • Now add milk to the same pan. Once it starts boiling add sugar and the fried vermicelli.
  • Let it boil. Keep the flame to low and let it simmer.
  • Add the cardamom powder and let it boil for around 2/3 minutes.
  • Add a pinch of salt to this stage.
  • Remove from flame and add the fried raisins and cashews.
  • Serve it warm or cold.

    Tip: You can use jaggery instead of sugar, but make sure once you add jaggery then you need to remove it from the flame immediately or it will start to curdle.
    Crush cardamom with 1 tsp sugar. This way you will get a fine powder.

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