Snack
Semiya Payasam Recipe | Traditional Milk Vermicelli Sweet
Semiya Payasam, also called vermicelli kheer, is one of the simplest and most loved South Indian desserts. It needs no elaborate preparation, no hard-to-find ingredients, and yet it wins hearts every single time. This creamy pudding made with roasted vermicelli, milk, sugar, and cardamom is a festival favorite. It also makes its way to birthdays, poojas, or even a casual Sunday meal when you crave something sweet.
This dish is almost mandatory for festivals like Diwali, Krishna Jayanthi, and Navaratri. In temples and poojas, payasam is considered a sacred offering to the gods. Some families prepare it as the very first dish when moving into a new house.
The beauty is that it doesn’t need elaborate planning. You can decide in the morning to make payasam for lunch, and within half an hour, you’ll have a pot ready.
What is Semiya Payasam?
- Semiya means vermicelli.
- Payasam means a milk-based pudding in South Indian languages.
Put together, Semiya Payasam literally means vermicelli pudding.
It’s similar to Seviyan Kheer in North India, but the cooking style is slightly different. In Tamil households, it is almost inseparable from festivals like Pongal, Diwali, Tamil New Year, and Aadi Perukku. Some families even make it as the first sweet after a wedding ritual because it’s quick, auspicious, and welcoming.
Try our millet semiya for payasam that’s light and wholesome.
Ingredients
- Semiya (Vermicelli)
- Milk
- Sweeteners
- Ghee
- Nuts & Dry Fruits
- Spice
- sago (sabudana) - optional
Instructions
Roast the Vermicelli
Heat a tablespoon of ghee in a thick-bottomed pan. Add semiya and roast until golden. If you’re using roasted vermicelli, roast lightly to refresh the flavor.
Fry Nuts and Raisins
In the same ghee, fry cashew nuts until golden. Add raisins and let them puff up. Remove and set aside.
Cook the Vermicelli
Add the roasted semiya into the simmering milk. Stir continuously so it doesn’t stick to the bottom. Cook until semiya softens. This usually takes 7–8 minutes.
Add Sweetener and Flavor
Stir in sugar or jaggery (if using jaggery, melt and strain it before adding to avoid impurities). Mix well and let it dissolve. Sprinkle in cardamom powder.
Garnish and Serve
Add the fried cashews and raisins back to the payasam. Mix gently and serve hot or cold.
Chef's Tips
- You can use millet semiya for payasam that’s light and wholesome
- You can use millet semiya for payasam that’s light and wholesome
- Sweeten your payasam with jaggery for a rich, earthy flavor.
- Finish with a spoon of pure cow ghee for an aroma that lingers.
- Always roast semiya before cooking to avoid it turning mushy.
- Add sugar only after semiya is cooked. Adding too early makes it hard for vermicelli to soften.
- If making with jaggery, let the milk cool a bit before adding to prevent curdling.
Variations of Semiya Payasam
Variations
- Semiya Payasam with Jaggery
- Semiya Payasam with Condensed Milk
- Semiya Payasam with Sago
- Semiya Payasam with Coconut Milk
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