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semiya payasam recipe | vermicelli payasam

A south indian sweet dish made using semiya and milk.
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Course: Indian Desserts
Cuisine: South Indian
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Calories: 320kcal
Author: Asiya


  • 1 litre full fat milk
  • 50 gms or 1 cup semiya/seviyan
  • 3 tsp ghee
  • 2 tbsp almonds/badam
  • 2 tbsp kaju/cashewnuts
  • 2 tbsp kishmish/raisins
  • 1 cup sugar
  • 1 tsp elaichi powder


Boiling the milk:

  • Take a vessel, add milk into it and bring it to a boil.
  • Reduce the flame and keep the milk boiling for few minutes.
  • Switch off the flame and place it aside for later use.

Making of semiya payasam:

  • Take a wok/sauce pan, into it add 2 tsp ghee and heat it on low flame.
  • Add dry fruits such as almonds, kaju and raisins and saute them for few seconds on low flame.
  • Take them out on a plate.
  • Into the same wok/sauce pan, add 1 tsp ghee.
  • Add broken vermicelli and roast them for few minutes on low flame until a slight brown color is observed and keep stirring while roasting.
  • Add the boiled milk carefully.
  • Mix the milk and semiya well.
  • Cook until a boil appears.
  • Add sugar as per requirement and mix well.
  • Cook for a minute.
  • Add elaichi powder, fried dry fruits and mix well.
  • Cook until a thick consistency is observed.
  • Switch off the flame,
  • Serve in sweet bowls.
  • Enjoy the dessert in hot or cold form.
  • Watch the video procedure above.


1.If the dessert made is too thick then add some boiled milk if thin consistency is preferred.
2.Generally payasam consistency is thick and if thin consistency is needed then adding some more milk would give the best results.


Calories: 320kcal