Vermicelli / Semiya payasam
Vermicelli Payasam, also known as Semiya Payasam, is a traditional South Indian dessert. It is made by cooking vermicelli in milk along with sugar and flavoured with cardamom. The dish is rich, creamy, and full of flavour. It is garnished with ghee-fried cashews and raisins. This sweet dish is usually prepared during festivals, celebrations, and special occasions.
A Popular Festive Dessert
Vermicelli Payasam is especially popular during festivals like Onam, Vishu, and Diwali. It is also served as a part of wedding feasts and during religious rituals. Many households in South India make this payasam as a quick dessert when guests arrive. It is loved by both children and adults for its sweet taste.
Simple Ingredients, Great Taste
One of the best things about Vermicelli Payasam is that it uses simple, easily available ingredients. The main items are vermicelli, milk, sugar, ghee, and dry fruits. You can also add a spoon of condensed milk for extra richness. Cardamom is added at the end to enhance the flavour. Even though the ingredients are simple, the result is a delicious dessert that feels special.
For payasam, using unroasted vermicelli is ideal, as it allows you to roast it fresh in ghee. This step not only gives you better control over the roast but also enhances the flavor of the payasam. Roasting the vermicelli in ghee adds a rich, nutty aroma and a delicious depth of taste to the final dish.
You get long vermicelli like this — simply break it into small pieces before roasting for payasam.
Vermicelli broken into small pieces for easier cooking and a smoother, more spoon-friendly payasam experience.
Quick and Easy to Make
Vermicelli Payasam is also very quick to prepare. First, the vermicelli is roasted in ghee. Then, it is cooked in boiling milk until soft. After that, sugar and cardamom are added. In the end, ghee-fried cashews and raisins are mixed in. This makes the dish not only tasty but also beautiful to look at.
This payasam is more than just a dessert—it is comfort food for many. The creamy milk, soft vermicelli, and crunchy nuts give a great mix of textures. You can serve them warm or chilled, depending on your preference. In winter, warm payasam feels cozy. In summer, chilled payasam is cool and refreshing.
Customizable to Your Taste
Vermicelli Payasam can be easily customized. You can adjust the sweetness or thickness according to your taste. Some like it thin and milky, while others prefer it thick and rich. You can also add saffron, rose water, or different kinds of nuts to change the flavour slightly.
Try our other delicious dessert recipes for more sweet and satisfying treats!
If you are new to Indian cooking or want to try making a traditional dessert, Vermicelli Payasam is a great choice. It doesn’t require any complicated techniques. With just a few steps, you can make a sweet dish that impresses your family and friends.
Vermicelli Payasam is a simple yet delicious South Indian dessert. It is quick to make, uses basic ingredients, and is perfect for any celebration. Whether you’re cooking for a festival or just want a comforting sweet, this dish is sure to please.
Vermicelli / Semiya payasam
Ingredients
- 1 cup 75g unroasted vermicelli (semiya)
- 2 tbsp ghee
- 1 litre milk preferably 3% fat
- ½ cup 100g sugar
- 1 tbsp condensed milk
- A few cashews
- A few raisins
- ¼ tsp cardamom powder
- A pinch of salt
Instructions
- Heat 2 tbsp of ghee in a heavy-bottomed pan.
- Fry the cashews until golden.
- Add raisins and fry until they puff up.
- Remove and keep aside for garnishing.
- In the same pan, add the vermicelli and roast on medium flame until it turns golden brown.
- Add milk to the roasted vermicelli. Cook on medium flame until the vermicelli is soft and cooked through. Stir occasionally to avoid burning.
- Add the sugar and stir well.
- Let it simmer for another 5 minutes until the sugar dissolves completely.
- Stir in the condensed milk for added richness. However, this is optional.
- Add cardamom powder and mix well. Add a pinch of salt and mix to balance all the flavours.
Garnish and Serve:
- Turn off the heat. Add the fried cashews and raisins.
- Mix gently and serve warm or chilled.
Notes
Frequently Asked Questions
Yes, if you have pre-roasted vermicelli, you can skip the roasting step and directly cook it in milk.
Use full-fat milk and cook on low to medium heat, stirring regularly. Avoid adding sugar before the vermicelli is fully cooked.
Yes, it can be made ahead and stored in the refrigerator for up to 2–3 days. Reheat gently with a little milk if it thickens.
As it cools, payasam tends to thicken. Add a bit of warm milk before serving to adjust the consistency.
No, it’s optional. Condensed milk adds richness and sweetness, but you can skip it or replace it with more sugar and milk.
Absolutely. You can add almonds, pistachios, or even dried coconut for variation.
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