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Indian · Desserts

Semiya payasam

VegEasy

Diet: Veg · Gluten-free

Toast vermicelli, then simmer it in milk with cardamom and sugar. Add fried nuts and raisins at the end.

Prep
10 min
Cook
25 min
Total
35 min
Servings
4
Difficulty
Easy
Cuisine
Indian
Course
Desserts

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of semiya payasam
Representative photograph of semiya payasam. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Base

Finish

Equipment

Heavy saucepan; small frying pan; spoon.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Toast · About 3 min

  1. Heat half of 15 g ghee in a saucepan. Add 80 g thin vermicelli; stir for 2–3 minutes until light gold.

Simmer · About 15 min

  1. Add 800 ml whole milk gradually. Keep the payasam at a gentle simmer for 12–15 minutes and stir frequently.

    Check: Vermicelli is tender; milk does not catch on the bottom.

Sweeten · About 3 min

  1. Stir in 70 g sugar and ¼ tsp ground cardamom; simmer for 2–3 minutes.

Finish · About 2 min

  1. Heat the remaining ghee in a small pan. Fry 15 g cashews and 15 g raisins for 1–2 minutes, then stir into the payasam.

    Check: Raisins puff and nuts become pale golden.

Tips

  • The payasam thickens as it cools.
  • Use a heavy saucepan and stir at the bottom.

Substitutions

  • Use coconut milk diluted with water for a different dairy-free flavour.
  • Omit nuts for a nut-free version; check cross-contact.

Storage

  • Get perishable Semiya payasam into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Semiya payasam within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Semiya payasam to 74°C / 165°F, stirring or turning it for even heating. When Semiya payasam is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Toast vermicelli ahead and keep covered.
  • Cook one day ahead; chill and loosen with milk while reheating.

FAQ

Is vermicelli gluten-free?

Most semiya is wheat. Use labelled rice vermicelli only if its cooking directions suit this method.

Why is it too thick?

Vermicelli absorbs more milk while standing. Add a little milk when reheating.

Can I serve it cold?

Yes. Chill promptly and keep refrigerated until serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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