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A warm, creamy bowl of Semiya Payasam garnished with golden roasted cashews and raisins, infused with cardamom and saffron.
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Semiya Payasam Recipe – Creamy & Delicious Vermicelli Kheer

An Indian Dessert Semiya Payasam is a sweet, rich, creamy bowl of thick pudding, fragrant and filling.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Indian
Keyword: Diwali Recipes, Festive Cooking, Festive Recipes, Onam, Pudding, Ramzan Recipes
Servings: 4
Calories:
Author: ArchanaPotdar

Equipment

  • 1 Kadhai/wok
  • 1 Thick bottomed pan
  • Spoons and Ladles
  • Bowls to serve

Ingredients

  • 1 cup vermicelli or semiya
  • 4 cups milk full fat
  • ½ cup sugar
  • 2 tablespoon ghee or clarified butter
  • 10 cashew nuts
  • 10 raisins
  • ½ teaspoon saffron strands
  • ½ teaspoon green cardamom powder

Instructions

  • In a thick-bottomed vessel, heat the 4 cups milk on low flame.
  • Add a small ceramic dish called a basundi stone to the bottom. It prevents the milk from burning.
  • Boil the milk till it reduces to about ¾ the original quantity.
  • Meanwhile, add 2 tablespoon ghee to a thick-bottomed wok and deep fry the 10 cashew nutstill golden.
  • Similarly, fry the 10 raisins if using. Set aside for garnish
  • Break the 1 cup vermicelli to smaller pieces and add to the wok and fry till slightly golden on a low flame. Set aside.
  • Add the semiya to the boiled milk. The semiya cooks almost immediately. Heat on low flame till vermicelli is cooked.
  • Keep stirring to prevent the pāyasa from burning. Add the ½ cup sugar and ½ teaspoon green cardamom powder and ½ teaspoon saffron strands
  • The pāyasa becomes watery once sugar is added cook it a little to let it thicken.
  • Garnish with fried nuts and raisins.