By Aditi Saraswat
July 11, 2026
Creamy, aromatic, and lightly sweet, Kerala-style semiya payasam shows that simple ingredients can also make an indulgent dessert. Slow-cooked with little milk, roasted vermicelli, and fragrant cardamom, this classic recipe is ideal for enjoying a comforting homemade treat whenever a craving for something sweet arrives unexpectedly.
1 cup roasted semiya (vermicelli) 1 litre of full-fat milk ½ cup sugar (adjust to taste) 2 tbsp ghee 10-12 cashews 12-15 raisins 4 green cardamom pods, powdered 8-10 saffron strands (optional) 2 tbsp sliced almonds (optional)
In a pan, heat ghee and roast some cashews until they turn golden, then add raisins until they puff up. Keep them aside and lightly roast the semiya for a rich fragrance if using unroasted vermicelli.
Boil the milk and then simmer on low heat. Let it cook slowly so that it develops a naturally creamy consistency without having to depend on the use of condensed milk.
Add the roasted semiya to the simmering milk and let it cook gently until they turn soft. Stir occasionally so that they do not stick to the bottom.
Mix in some sugar and cardamom powder, and mix until dissolved. Add saffron if using, and let the light flavours infuse in the payasam.
Top with some roasted cashews, raisins, and sliced almonds, then serve warm or chilled.