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+ servings

semiya payasam recipe | vermicelli payasam

A south indian sweet dish made using semiya and milk.
5 from 1 vote
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Indian Desserts
Cuisine South Indian
Servings 4
Calories 320 kcal


  • 1 litre full fat milk
  • 50 gms or 1 cup semiya/seviyan
  • 3 teaspoon ghee
  • 2 tablespoon almonds/badam
  • 2 tablespoon kaju/cashewnuts
  • 2 tablespoon kishmish/raisins
  • 1 cup sugar
  • 1 teaspoon 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 teaspoon 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 teaspoon 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.


Nutrition Facts
semiya payasam recipe | vermicelli payasam
Amount Per Serving
Calories 320
* Percent Daily Values are based on a 2000 calorie diet.