If you’re craving a dessert that feels both nostalgic and celebratory, semiya payasam is it. Creamy, gently spiced, and lightly sweet, this South Indian classic—also known as vermicelli kheer—is traditionally served during festivals, family gatherings, and moments that call for something comforting but special.
The beauty of semiya payasam lies in its simplicity: pantry staples, minimal effort, and a result that tastes far more indulgent than it is complicated. Whether you grew up with it or are discovering it for the first time, this is a recipe you’ll come back to.
What Is Semiya Payasam?
Semiya payasam is a milk-based pudding made with roasted vermicelli, sweetened with sugar, and perfumed with cardamom. Ghee-toasted cashews and raisins add richness and texture, while the slow simmer gives it that unmistakable cozy depth.
Ingredients
- ½ cup semiya (vermicelli), broken into shorter pieces
- 1 tbsp ghee
- 1 litre whole milk
- ¼–⅓ cup sugar (adjust to taste)
- ¼ tsp ground cardamom (or 2–3 crushed pods)
- 10–12 cashews, halved
- 1 tbsp raisins
- Optional: a pinch of saffron or a splash of rose water
How to Make It
- Roast the semiya
Heat ghee in a heavy-bottomed pot over medium heat. Add the semiya and roast, stirring constantly, until lightly golden and fragrant. Remove and set aside. - Toast the nuts
In the same pot, add cashews and raisins. Toast until the cashews are golden and the raisins puff up. Remove and reserve for garnish. - Simmer the milk
Add milk to the pot and bring to a gentle boil. Reduce heat and let it simmer for 5 minutes, stirring occasionally. - Cook the semiya
Add the roasted semiya to the milk and cook on low heat, stirring frequently, until the vermicelli softens and the mixture thickens slightly (about 8–10 minutes). - Sweeten and flavour
Stir in sugar and cardamom. Simmer for another 3–5 minutes until fully dissolved and silky. - Finish and garnish
Add the toasted cashews and raisins. Finish with saffron or rose water if using. Serve warm or chilled.
Tips for the Perfect Payasam
- Stir often to prevent the milk from scorching
- The payasam thickens as it cools—add a splash of warm milk if needed
- For a richer version, replace part of the milk with evaporated milk
Why We Love It
Semiya payasam is the kind of dessert that doesn’t shout—it soothes. It’s equal parts tradition and comfort, perfect for cozy nights, festive tables, or anytime you want something gently indulgent without going over the top.
Sometimes, the most memorable recipes are the simplest ones. —Vita Daily
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