How to prepare Semiya Payasam

How to prepare Semiya Payasam

Recipe for Semiya Payasam

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4-6


  • Semiya (Vermicelli Pasta) – ½ cup
  • Sago (Sabudhana or javarisi) – 2 tbsp (optional)
  • Milk – ½ liter (about 2.5 cups)
  • Sugar – ½ cup
  • Ghee – 2 tbsp
  • Cardamom Powder – ¼ tbsp
  • Salt – a pinch
  • Cashew nuts – 10
  • Raisins – 2 tbsp


  • Soak the sago in some water for about 15 mins to get many other things ready. Sago is not necessary to be added to semiya payasam.
  • Heat one tbsp of ghee into a pan. Roast up all the raisins and cashews for about 20 seconds until it becomes golden brown.
  • Remove it from the pan and keep it aside
  • In same pan, add another tbsp ghee and roast vermicelli in a low flame. Keep stirring continously until it becomes golden brown.
  • In the meantime, heat the milk.
  • After semiya is roasted just add the milk to it then add soaked sago.
  • Cook it about 10 minutes on medium low flame with continuous stirring. So
  • After the semiya and sago are cooked soft, add the sugar into the milk.
  • Simmer up for 5 mins and add up payasam which will be thickened. Paysam is said to continue thicker and adjust the consistency with additional milk.
  • Finally add the cardamom powder and the fried cashew nuts and raisins. Switch off and enjoy.

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