Semiya Payasam

Cuisine Style

South Indian


Semiya payasam is a Kerala dessert dish made on special occasions like Onam, Vishu or even for birthdays.


1) 100 g broken Vermicelli (.25 lb) 2) 1 dsp ghee/clarified butter 3) 2 cups water 4) 3 cups fat free milk 5) .5 cup sweetened condensed milk 6) .5 cup sugar 7) .25 tsp cardamom powder 8) 12 cashew nuts 9) 1 tbsp raisins

Preparation Method

1) Heat ghee in a pan and fry the cashewnuts till brown, fry the raisins till plump and keep aside. 2) In the same ghee, saute the vermicelli till light brown and keep aside. 3) Bring the water to a boil in a deep pan. Add the fried vermicelli to the pan and cook till half the water is gone. 4) Add the milk and sweetened condensed milk and sugar and stir to combine. 5) Simmer on medium low till the vermicelli is soft. Add the cardamom powder and stir well. 6) Garnish with fried cashew nuts and raisins.

To Serve


Prepaired By

Gibi Foji