Semiya Payasam

Semiya (Vermicelli) Payasam


  • Semiya – 1 cup
  • Sugar – ½ cup
  • Milk – 2 cups
  • Ghee – 1 tablespoon
  • Cashew Nuts – 10 Nos
  • Raisin – 5 to 6 Nos
  • Cardamom Powder – ½ teaspoon
  • Saffron – few or a pinch of kesar colour (Optional)


  1. Fry semiya in a teaspoon of ghee till it slightly changes its colour. In another vessel put two cups of water and bring to boil. When it starts boiling, add the fried semiya and cook till soft. Add sugar and stir well. Allow to boil. Then add milk and keep it on medium flame till it start boiling again. Fry the cashew nuts and raisins in the ghee and add to the payasam. Add cardamom powder and saffron. Mix well.
  2. Note: If the payasam is too thick, then you can add a cup of hot milk to the payasam. Also when you are adding milk to the payasam, pre boil the same and add.


  1. Came out watery for that proportion..
    Can u pl tell me why?

  2. Hi,

    May be the vermicelli did not cook well. Normally when the semiya cooked very soft, all the water would have been absorbed and the semiya look like a thick mass. At this stage we have to add milk. Sometimes, if the semiya is of thin variety, you can reduce the milk. Moreover, when the payasam is cooled down, it will thicken.

  3. hi

    M pregnant and i was cravin sweets one mornin. i browsed and was led here. M abroad and i hav no elders to cook sweets for me. havin said that, m so new to cookin. i found ur blog recipes easy and great. thanx. May God bless.

    • Hi Harshia,

      First of all Congratulations on your pregnancy. Thank you for visiting my site. Hope it will be useful to you in your daily cooking.

  4. Pingback: Kamala's Corner Tamil New Year is on 14th April 2014 - Kamala's Corner

  5. valarmathi chandrasekaran.

    Where can i go for your kolam now i cannot find your kolam or rangoli along with. Your kitchen posts.

Leave a Comment

Your email address will not be published. Required fields are marked *