By Aditi Saraswat
August 24, 2026
Onam sadya cannot be completed without having a bowl of creamy vermicelli payasam right after filling your mouth with sumptuous savoury food. Prepared with roasted vermicelli, which is simmered slowly in milk and enhanced by cardamom, it feels truly festive and feels comforting in every bite.
1 cup vermicelli/semiya 1 litre full-fat milk ½ cup sugar 2 tbsp ghee ¼ tsp cardamom powder 10–12 cashews 10–12 raisins 2 tbsp condensed milk, optional A few saffron strands, optional
In a pan, heat one tablespoon of ghee and add the vermicelli to it. Roast on a low flame until it turns evenly golden.
In a heavy-bottomed pan, pour the milk and then let it simmer gently on a low flame.
Now, add the roasted vermicelli to the milk and cook on a low flame until it turns soft.
Now, add sugar and cardamom to this. Mix everything well and simmer for a short time.
Heat the remaining ghee and fry cashews and raisins. Pour this over the payasam and serve warm or chilled as per preference.