Easy Semiya Payasam Recipe

Easy Semiya payasam, Vermicelli payasam, Semiya – vermicelli Kheer, Easy Payasam Recipe

Semiya payasam

Semia payasam is one of the favourite payasam of all of us. It is the easiest and sweetest Indian payasam. During our small homely occasions, semiya payasam is an un-avoidable one. This is an easy recipe for making this yummy payasam. Enjoy!!!!!!!!!

Easy Semiya Payasam  Recipe


  • Semiya/Vermicelli  – 1 cup
  • Milk –  1litre
  • Sugar – 1 cup
  • Cardamom pods – 6 (or Cardomom powder – 1/4 tsp)
  • Ghee – 4 tsp
  • Cashew nuts/Rasins/almonds – 3 Tbsp


(Note: 1 Cup = 250 ml)

Method: (With step by step pics)


Take Semiya. If it is long ones, split it into small pieces using hands.


Take cooker (I used cooker for easiness, because for future cooking we are using the same). Heat 1 tsp ghee and add semiya to it. Stir continuously until it reaches golden brown colour. (Avoid this step if you are using roasted semiya).


Then put the roasted semiya into another bowl.


In that cooker, put 1 litre milk for boiling. When it is about to boil, add roasted semiya and sugar and mix well.


Cover the cooker with cooker lid along with whistle. Put it in low flame for 25 minutes.( Ignore whistles. It is better to use 5 or 4 litre cooker, otherwise milk will ooz out through the top). Then wait until the steam goes completely.


Then open the lid. The payasam will be in thick and condensed manner.


Add crushed cardamom pods (or powder) and remaining ghee.


Put it in medium flame for 2-3 minutes.


Heat ghee in a pan and roast the cashew nuts/raisins/almonds (whatever you like) until it reaches golden brown colour. Put it over the prepared payasam. Serve hot :):)


Check out below recipes:

Easy Strawberry Sponge Cake

Eggless Chocolate Wheat Cake

Easy Bread Pudding


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