Semiya Payasam - Recipe - How to make Semiya Payasam - vermicelli

Semiya Payasam - Recipe - How to make Semiya Payasam - vermicelli,image with a bowl of semiya payasam and a full glass of semiya payasam on a table,

semiya payasam or vermicelli kheer, an Indian dish preparation step by step.


  • Milk
  • Semiya [Vermicelli]
  • Sugar
  • Ghee
  • Cashew Nuts
  • Resins

Simple vermicelli noodles or semiya based dessert pudding filled with thickened milk and dry fruits.

It's perhaps one of the simple Indian dish or an Indian sweet dish relished for small or big occasions. It can be prepared just under 15 to 20 minuites.

First step

For preparing semiya payasam, first heat up a heavy bottom pot and add ghee to it.

Then add cashew nuts and fry it until it's golden colour. Then add resins till it plump up and keep them aside. We use these for garnishing.

Now add semiya to the same pot and fry it until it's slight golden colour in a low flame. When its ready, keep it aside.

Prepare semiya payasam

Now we are ready to prepare semiya payasam. Pour milk to the same pot and let it get boiled. When done add our roasted semiya [vermicelli] into milk.

Remember, keep in a low flame or else payasam will get burned up.

And also stir slowly until the semiya is boiled well. when ready add necessary sugar to it. Stir a little more. While the payasam is getting thickened, add ghee to it.

While boiling, you can add some cashew nuts and resins to it. Not the one we kept for garnish. After that add a spoon of green cardamom powder.

By the time the payasam will get thickened and when your needed consistency is reached, switch off the flame.

Now the semiya payasam is ready to serve. Change it to a bowl and garnish using cashew nuts and resins. Serve hot or as you like.

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