Semiya Payasam

Semiya Payasam

Semiya Payasam


  • Semiya / Vermicelli: 2cups
  • Milk: 2 cups
  • Sugar: 1 cup
  • Cashew: 6-8
  • Raisins: 6-8 (optional)
  • Cardamom/ Elaichi: 2 pods
  • Ghee


  • Add 1/2 tsp of ghee in a wok and roast the semiya until it is brown in color
  • Heat 1/2 tsp of ghee in a thick wok and fry the cashews


  • Heat milk in a thick vessel on medium heat
  • Once the milk comes to a boil add the sugar and stir till the sugar dissolves.
  • Bring the heat to minimum and keep stirring
  • Open the cardamom pods and crush the black interior. Add this to the milk. The outer portion of the pod can also be added.
  • Add the roasted semiya and keep stirring gently so that the semiya does not stick together and form lumps
  • Add the fried cashews and raisins
  • The semiya will absorb all the milk and the quantity will condense. Add some more milk of required.
  • Turn off the heat. Serve hot.


  • Almonds,chopped into small pieces, can also be added to the payasam
  • Condensed milk can also be added. This makes the payasam richer. Don’t add sugar instead add condensed milk.
  • Roasted semiya available in the market can also be used. This eliminates the process of roasting the semiya.

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