Semiya payasam

Semiya Payasam

Semiya payasam

Course Dessert
Cuisine Indian


  • 1/2 cup semiya or rice vermicelli
  • 3 and 1/2 cups milk
  • 1/2 tsp cardamom powder (4-5 pods of cardamom pounded)
  • 4 tbsp sugar (adjust to liking)
  • 3 tbsp condensed milk
  • 10-12 Cashews (halved)
  • 2 tbsp Raisins
  • 1 tbsp Ghee


  • Heat a pan, add ghee to it and add cashews and golden fry them, remove from heat and keep it on a plate.
  • Next add in the Raisins and sauté it for a few seconds in the ghee, you’ll start seeing it puffs up like a tiny balloon, once it does that remove it from the heat and transfer to the plate along with cashews.
  • To the same pan, add the vermicelli or Semiya and roasted it on low - medium flame. Roast it until the vermicelli, changes color slightly.
  • Next Measure half of the milk as in the ingredients and add to the pot with vermicelli. Cover the pan with a lid and cook until the vermicelli or semiya is cooked and is soft to touch.
  • Once the semiya is cooked, add the rest of the milk and cardamom bring it to a gentle simmer for about 5 minutes.
  • Add sugar and condensed milk finally, give it a stir and simmer for 5 more minutes.
  • Garnish with the fried cashews and raisins and remove from heat. Serve it Hot or Cold on a special day.


  1. Semiya Payasam can be made ahead of time and stayed good for about a week in the refrigerator.
  2. If you are using whole cardamom pods, you can fish out the cardamom skin before serving so it doesn't come in the way while eating it.
Keyword Indian Sweets, semiya payasam