Semiya Payasam has its roots in South Indian cuisine, especially in states like Kerala and Tamil Nadu, where “payasam” is a traditional sweet dish prepared during festivals and religious offerings. The word payasam comes from Sanskrit “payasa”, meaning milk-based dessert.
Vermicelli (semiya) itself was introduced to India through trade routes, influenced by Middle Eastern and Persian cuisines. Over time, it blended beautifully with Indian flavors like milk, cardamom, and ghee, evolving into the beloved Semiya Payasam...
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Heat 1 tbsp desi ghee in a pan. Lightly fry chironji and a few raisins for a few seconds. Remove them and set aside on a plate.
In the same ghee, fry the vermicelli until it turns slightly brown. Be careful not to over-roast as it may spoil the taste.
Add 750 mL full cream milk to the pan and bring it to a boil. Let the vermicelli cook in the milk.
Add sugar and cardamom powder to the mixture and bring it to a boil again. The Payasam may appear watery at this stage, but it will thicken as it cools down due to the melting sugar.
Add the fried chironji and raisins to the Payasam. Cook for another 2-3 minutes and then turn off the flame.
Let the Payasam rest until it cools down or becomes warm. Serve warm or cold as desired.
Do not over-roast the vermicelli as it can spoil the taste of the Payasam.
The Payasam thickens as it cools down, so don't worry if it appears watery initially.
You can replace sugar with jaggery but add when the Payasam cools down. Jaggery curdles milk while boiling.
Serve the Payasam warm or cold depending on your preference.
You can choose nuts of your choice.
Can I use low-fat milk instead of full cream milk?
Yes, you can use low-fat milk, but the Payasam may not be as creamy as when made with full cream milk.
Can I add other nuts to the Payasam?
Yes, you can add other nuts like cashews or almonds for additional flavor and texture.
How long does Vermicelli Payasam stay fresh?
Vermicelli Payasam can be stored in the refrigerator for up to a day. Reheat before serving, if desired.
Can I use jaggery instead of sugar?
Yes, jaggery can be used as a substitute for sugar. It will give the Payasam a slightly different flavor and color. But add after the Payasam cools down.
Why does the Payasam turn watery initially?
The Payasam turns watery because the sugar melts during cooking. It will thicken as it cools down.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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