Semiya Payasam

Semiya Payasam or Vermicelli Payasam is a simple, yet delicious festive pudding made of vermicelli, milk, dry fruits and flavored with cardamom and/or saffron. Usually, a staple on occasions like Tamizh/Tamil new year and Onam where a feast is cooked, and this payasam is served as dessert.
January 16, 2021 1 Comment

CategoryDifficultyBeginner

Yields1 Serving
Prep Time10 minsCook Time30 minsTotal Time40 mins

 5 tbsp Ghee
 10 Cashews
 10 Raisins
 ½ cup Vermicelli
 1.50 cups Milk
 1 pinch Saffron
 6 tbsp Sugar (As per taste)
 ½ tsp Cardamom Powder

Roasted Dry Fruits
1

Roast the Cashews and Raisins in Ghee till it's golden.

Making of the Payasam
2

Add 2 Tsp of Ghee in a heated pan. Roast the Vermicelli for 2-3 mins in Ghee.

3

Pour the milk into the pan. Mix it well with the Vermicelli and cook it on medium flame till the Vermicelli is cooked.

4

It's now time to add the strands of saffron, sugar, cardamom powder, and half tsp Ghee(Optional) and cook it for 2-3 mins.

5

Add the Roasted Cashews and Raisins and mix them well and enjoy the Desert!!

Ingredients

 5 tbsp Ghee
 10 Cashews
 10 Raisins
 ½ cup Vermicelli
 1.50 cups Milk
 1 pinch Saffron
 6 tbsp Sugar (As per taste)
 ½ tsp Cardamom Powder

Directions

Roasted Dry Fruits
1

Roast the Cashews and Raisins in Ghee till it's golden.

Making of the Payasam
2

Add 2 Tsp of Ghee in a heated pan. Roast the Vermicelli for 2-3 mins in Ghee.

3

Pour the milk into the pan. Mix it well with the Vermicelli and cook it on medium flame till the Vermicelli is cooked.

4

It's now time to add the strands of saffron, sugar, cardamom powder, and half tsp Ghee(Optional) and cook it for 2-3 mins.

5

Add the Roasted Cashews and Raisins and mix them well and enjoy the Desert!!

Notes

Semiya Payasam
IngredientsDirections
Tags:
Skip to content