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.


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