Semiya payasam ๐ŸŽŠ

Three times this year we got to celebrate the New Year ๐Ÿฅณ. Not many in terms of company for the festivities, but you can still bring some cheer and change by whisking up one of those special occasion dishes !

New Year is 1 Jan as per the Gregorian calendar; 13 Apr is New Year as per the Hindu calendar, here in Bangalore (Karnataka) the day is celebrated as Ugadi (Yuga adi meaning era beginning) while in north, the day is celebrated as Baisakhi; 14 Apr is New Year as per the Malayalam calendar and in Kerala this day is celebrated as Vishu.

To celebrate Vishu with something sweet, I decided to make the very easy, simple and popular Semiya Payasam, a milk based sweet dish made with vermicelli, sweetened with sugar and condensed milk and garnished with cashew nuts and raisins roasted in ghee !

Semiya Payasam on the occasion of Vishu

Semiya Payasam


[1] Semiya (vermicelli) – 150 g

[2] Water – 6 cups

[3] Ghee – 3 tbsp

[4] Milk – 2 cups

[5] Sugar – 1/2 cup

[6] Condensed milk – 200 g

[7] Cardamom powder – 1/2 tsp

[8] Cashew nuts – 12 nos. split into halves

[9] Raisins – 12 nos.

Plain Semiya (vermicelli) – 150 g for the Semiya Payasam


[1] Into a hot pan, add 2 tbsp ghee and roast the vermicelli till the colour changes to light brown ( 5-8 min max on medium flame). Turn off the flame. Meanwhile boil the 6 cups of water in a deep bottomed vessel.

Roasted vermicelli

[2] Add the roasted vermicelli into the boiling water and let it cook till the vermicelli strands are tender.

Vermicelli added to the boiling water

[3] Add the milk and stir gently for 2 min. Then add the sugar and stir. Next add the condensed milk and keep stirring gently.

After adding the milk, sugar and condensed milk

[4] Sprinkle the cardamom powder on the payasam.

Semiya payasam after sprinkling the cardamom powder

[5] Pour the remaining 1 tbsp ghee to first pan used to roast the vermicelli and gently roast the cashew nuts and raisins.

Roast the cashew nuts in ghee

[6] Add the roasted nuts and raisins on top of the payasam. Cover and let it rest for 10 minutes.

The semiya payasam is ready to serve. Have it hot or let it cool some more. The payasam will thicken when kept standing. I like a slightly thickened consistency. If you want a more liquid consistency add more milk while serving. 150 g vermicelli can easily serve 6-7 people. I am keeping the leftovers for a sweet tomorrow๐Ÿ˜˜.

It’s a sweet dish that’s easy, tasty and makes the day special๐Ÿ˜‹.

Till next post, take care !!


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