Semiya Payasam ~ Vermicelli Milk Dessert
Recipe type: Dessert
Cuisine: South Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 3 tsp ghee
  • 1½ cup vermicelli
  • 1 liter milk
  • A fat pinch cardamom powder
  • ¼ tsp salt
  • 1 cup thin coconut milk
  • ⅓ cup sugar
  • 1 tbsp ghee
  • 10 cahew nuts
  • 10 almonds
  • 15-20 raisins
  1. Heat ghee in a thick bottomed sauce pan.
  2. Add in the vermicelli and roast till it looks golden brown.
  3. Pour in the milk along with the cardamom powder salt and bring it to boil.
  4. Keep on low flame, stirring occasionally. You will start noticing the vermicelli plump up and mix into the milk, rather than settling at the bottom. The milk will also start thickening. This will take anytime between 15 minutes to 25 minutes depending upon how quick the vermicelli cooks.
  5. Add in the coconut milk and sugar and simmer for five minutes. Switch off.
  6. Prepare the tempering by frying the nuts in hot ghee. Switch off and add the raisins, toss till the raisins plump up.
  7. Add into the prepared payasam and keep closed for at least ½ an hour for flavors to mingle.
  8. Serve warm!
The payasam thickens as it sits. Warm a little water and add till the desired consistency is reached.
This tastes amazing when served cold as well!
Recipe by The Big Sweet Tooth at