By Dnyaneshwari Burghate
August 14, 2025
Semiya Payasam is a classic South Indian dish, made with roasted vermicelli, milk, sugar, ghee, and dry fruits. It is quick to make and makes for a delicious dessert.
1 litre of milk 1 cup vermicelli ¾ cup sugar (adjust to taste) 2 tbsp ghee 2 tbsp each of cashews and raisins ½ tsp cardamom powder
Add ghee to a pan and roast vermicelli until they are golden brown and aromatic. Set the vermicelli aside.
In the same pan, add some more ghee, let it heat, and add cashews, raisins and roast them until the cashews are golden brown and the raisins puff up.
In a separate pan, add milk and let it boil. Later, add roasted vermicelli, and let it boil for 8 to 10 minutes on medium flame till the semiya are soft.
Add sugar and cardamom powder to it, mix well and let it simmer for 2 to 3 minutes until sugar dissolves and payasam thickens.
Turn off the heat and add cashews and raisins. You can serve warm or chilled as per your preference.