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Semiya payasam

Semiya Payasam

Semiya paayasam is vermicelli milk pudding, a classic South Indian sweet. It is usually prepared during many festivals and a must preparation in some regions for Diwali.
Course Dessert
Cuisine South Indian
Prep Time 10 minutes
Cook Time 20 minutes
Author usha


  • Frying Pan
  • Sauce Pan
  • Spoon for stirring


  • 1 ½ tablespoon unsalted butter or ghee/clarified butter I recommend ghee
  • ¼ cup Raisins
  • ¼ cup Cashew Nuts
  • 1 cup Semiya or Vermicelli
  • 5 cups milk
  • ¾ cup Sugar adjust to taste
  • ½ Cardamon Powder oops, I forgot to add this when preparing… it is an approx. measure


  • In a sauce pan bring milk to a boil.
  • Meantime, heat butter in a pan and roast raisins and cashews until light golden brown. Remove from pan and keep aside.
  • In the same pan, roast semiya until golden brown.
  • When milk comes to a boil, add the semiya and continue to boil the milk until semiya is cooked. This should take about 10 minutes
  • Add sugar, cashews and raisins, cardamon powder and continue to boil the milk until sugar is dissolved.
  • Serve hot or cold.


  • Use whole milk for a rich creamy payasam. But 2% milk also works.