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Semiya Payasam or Vermicelli Payasam is the Simplest and most popular of Payasams!
Recipe type: Desserts
Cuisine: Indian
Serves: 3
  • 500 ml milk
  • ¼ cup vermicelli
  • ¼ teaspoon cardamom powder
  • 2 tablespoon+ 2 tablespoons sugar
  • 1 tablespoon water
  • 2 teaspoons ghee/clarified butter
  • 5-6 split cashews
  • 5-6 raisins
  1. Boil milk
  2. Add vermicelli to the boiled milk and cook it till done. It takes about 15-20 minutes to cook it on low to medium heat.
  3. In a separate pan add 2 tablespoons of sugar and 1 tablespoon of water.
  4. Heat the sugar mixture till it caramelises and turns light brown.
  5. Add the caramelised sugar and 2 tablespoons of regular sugar and cardamom powder to the payasam.
  6. Heat ghee (clarified butter) in a pan. Fry the cashews and raisins separately till golden brown.
  7. Garnish the payasam with the cashews and raisins.
  8. Serve hot or cold!
Do not let the caramel become dark brown since it will lend a bitter taste to the payasam.
You can skip the caramelisation of sugar and just add regular sugar instead.
Recipe by Spice Counter at