Semiya Payasam Recipe (Vermicelli Payasam)
Semiya Payasam is a creamy and rich South Indian sweet made by cooking roasted vermicelli with milk, sugar and cardamom. It is finished with cashews and raisins fried in ghee, which add flavor and texture. This easy vermicelli payasam takes about 20 minutes and is often prepared for festivals and special occasions.
My Easy Semiya Payasam Recipe
In many South Indian languages, semiya means vermicelli, while payasam refers to a sweet pudding like dish made with milk or coconut milk. This milk-based version is also known as Vermicelli Payasam.
The recipe uses only seven main ingredients. The semiya is first roasted in ghee and then gently cooked in milk until tender. Sugar and cardamom are added later, and the payasam is finished with ghee-fried cashews and raisins.
My preference: I usually make this payasam with whole wheat semiya and keep the sweetness moderate, as 4 tablespoons of sugar works well for us. You can also use semiya made from rice flour, ragi, semolina or all-purpose flour.
Even if you use pre-roasted semiya, I suggest roasting it lightly in ghee for a better flavor.
For a North Indian variation made with thin wheat vermicelli and flavored with optional saffron and cloves, see my Seviyan Kheer (Vermicelli Kheer) recipe.
I hope you enjoy making this simple and easy Semiya Payasam at home.
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How to make Semiya Payasam (Stepwise)
Fry Cashews & Raisins
1. In a heavy pan or kadai, add 2 tablespoons Ghee first. Let it melt. Then, add 12 to 15 cashews.
Tip: Do use a heavy pan or kadai (Indian wok) so that the nuts, vermicelli get cooked evenly and do not burn or turn black.
2. On low to medium heat, fry until the cashews turn golden.
3. Remove the fried cashews with a slotted spoon and then add 1 tablespoon raisins to the hot ghee.
4. Fry the raisins on low heat. The raisins will soon start to swell up. Stir often while frying.
5. Once the raisins swell, remove with a slotted spoon.
6. Keep the raisins aside with the fried cashews.
Roast Semiya
7. Before you begin roasting semiya, you may have to break it with your hands if you are using the longer variety. This makes it easier for you to stir while roasting.
In the same kadai, add 1 cup broken semiya.
Tip: The semiya can be made of whole wheat flour (atta), rice flour, all-purpose flour (maida) or rava/suji (cream of wheat). In this recipe, I have used whole wheat flour semiya. If you have pre-roasted semiya, then too I would suggest to roast it lightly.
8. Mix well. Keep the heat to low and begin to roast the semiya, stirring often.
9. Roast until the semiya turns golden. Stir often for even browning and so that the semiya does not burn.
These get cooked fast, so do not leave them unattended.
Make Semiya Payasam
10. Once the semiya turns golden, add 3½ cups whole milk.
Milk can be chilled, hot or at room temperature. For a thin payasam, you can add 4 cups milk.
Note: On cooling, the payasam thickens. So, add milk according to the consistency you prefer.
11. Mix very well.
12. Keep the heat to low or medium-low and simmer till the semiya strands soften.
Stir at intervals, so that the milk or semiya does not stick or get burnt at the bottom of the kadai or pan.
13. Simmer until the semiya strands are softened and have cooked well.
Scrape the sides of the kadai where milk solids will be collected and add them into the payasam.
14. When the semiya strands have nicely softened and are tender, add 4 tablespoons sugar or according to the desired sweetness.
Note: 4 tablespoons sugar works perfectly for us. If you want a sweeter payasam, add more sugar.
15. Add ½ teaspoon cardamom powder.
16. Mix very well and simmer Vermicelli Payasam on low to medium-low heat for 2 to 3 minutes more. The sugar should dissolve.
Taste and add more sugar, if needed. Take a note of the consistency you prefer as the payasam will thicken once it cools.
17. Turn off the heat and add the fried cashews and raisins.
You can even keep a few raisins and cashews for garnishing.
18. Serve Semiya Payasam hot or warm, garnished with reserved fried cashews and raisins.
Serving Suggestions
Serve Semiya Payasam hot, warm or chilled. To serve it chilled, let it cool to room temperature before refrigerating.
The payasam thickens as it cools, especially after refrigeration. Keep it slightly flowing while cooking if you plan to serve it chilled. If it becomes too thick, mix in a little milk before serving.
Storage
Refrigerate leftover Semiya Payasam in a covered container for 3 to 4 days. I do not recommend freezing it, as the taste and texture change after thawing.
You can serve the refrigerated payasam chilled or reheat it gently over low heat. If it has thickened, add a little milk while reheating to adjust the consistency.
Helpful Tips
- Milk: For a rich creamy payasam, I suggest to make it with whole milk. If you are looking for low-fat options, then consider making it with low-fat milk or toned milk.
- Sweeteners: Payasam is made both with sugar and jaggery. Sugar can be added less or more as per your requirements.
- Nuts: Traditionally, this recipe has cashews and raisins. You can also add your choice of nuts and dry fruits.
- Flavorings: Cardamom powder is the preferred choice of spice in this payasam recipe. You can also add a few saffron strands.
- Serving to deities: If serving to deities, add a pinch of edible camphor after the payasam is cooked.
- Cooking payasam: Simmer the payasam slowly over low to medium-low heat. Stir at intervals to prevent the milk and semiya from sticking or burning at the bottom of the pan.
- Consistency: For a thicker payasam, add less milk and for a thin payasam, add more milk. If the payasam becomes too thick after cooling, simply add some milk to lighten it.
Step by Step Photo Guide Above
Semiya Payasam Recipe (Vermicelli Payasam)
Ingredients
- 2 tablespoons ghee (clarified butter)
- 12 to 15 cashews
- 2 tablespoon raisins
- 1 cup semiya (vermicelli)
- 3½ cups whole milk
- 4 tablespoons sugar or add as required
- ½ teaspoon cardamom powder or 5 to 6 green cardamoms, crushed in mortar-pestle
Instructions
Frying Cashews & Raisins
- In a heavy kadai, add the ghee. Let it melt.
- When the ghee melts, add cashews. On a low heat fry the cashews until they become golden.
- Remove the golden fried cashews with a slotted spoon and then the raisins.
- Fry the raisins on a low heat. The raisins will soon start to swell up. Stir often while frying.
- Once the raisins swell, then remove them with a slotted spoon.
- Set the raisins aside with the fried cashews.
Roasting Semiya
- In the same kadai add the broken semiya.
- Mix well. Keep the flame to a low and begin to roast the semiya stirring often.
- Roast until the semiya becomes golden. Stir often while roasting semiya for even browning.
Making Semiya Payasam
- When the semiya has turned golden, add milk. Milk can be chilled, warm, hot or at room temperature. For a thin payasam, add 4 cups milk. Do note that on cooling the payasam thickens. So add milk accordingly.
- Mix very well.
- Keep the heat to a low or medium-low and simmer until the semiya softens and are cooked well.Do stir at intervals so that the milk or semiya does not stick or get burnt at the bottom of the pan or kadai.
- Simmer until the vermicelli strands are softened nicely.
- Then add sugar. You can add less or more sugar according to your desired sweetness.
- Sprinkle the cardamom powder.
- Mix very well and simmer on a low to medium-low heat for 2 to 3 minutes more. The sugar should dissolve.
- Turn off the heat and then add the fried cashews and raisins. You can even keep a few of the fried raisins and cashews as a garnish.
- Serve Semiya Payasam hot or warm.
Serving Suggestions
- Semiya payasam can be served hot, warm or chilled. When it comes to a room temperature, then you can refrigerate and serve later if you prefer that.
- On cooling and refrigerating payasam will thicken. So keep it to a slight flowing consistency when you want to serve it cold, so that it does not thicken too much. If at all the payasam has thickened too much, then simply add a bit of milk to thin the consistency.
Storage
- If there any leftovers, then refrigerate for 3 to 4 days in a covered container. I would not recommend freezing as the taste and texture changes.
- After refrigeration, you can reheat the payasam on low heat if you want to eat it hot or warm. Add some milk or water if the consistency has thickened too much.
Dassana’s Notes
- Jaggery: Add jaggery after the payasam cools slightly (after 4 to 5 minutes) to avoid curdling. If using coconut sugar or palm jaggery, follow the same method.
- Vegan Option: Swap dairy milk for almond or coconut milk. Fry the cashews and raisins in coconut oil, and cook the vermicelli in enough water. Strain the cooked semiya if there is extra water. Add the milk and raw sugar, heat gently—don’t boil.
- Adding Sugar: Make sure to add sugar after the vermicelli strands have softened well, when cooking in a pan on the stovetop.
- Consistency: Adjust milk for a thicker or thinner payasam. Reheat with extra milk if it thickens too much. For a lighter version, replace 1 cup of milk with water in the recipe.
- Scaling: Easily scale up for large gatherings or festivals.
- Serving Tip: Add a pinch of edible camphor if offering to deities.
Nutrition
Semiya payasam recipe from the archives was first published on August 2017.
You are a talented chef. Your website has became my go to for Indian veg recipes. Excellent recipe.
Thanks a lot. Glad!
Hi Dassana,
I am big fan of your recipe blog. I tried the Semiya Payasam recipe today and it came out delicious! Thank you for sharing!
Thanks a lot Chella. Thanks for the feedback and the rating on the recipe too. Most welcome.
one word~ awesome
Thanks Abhishek