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Semiya Payasam

Semiya payasam

Semiya payasam or seviya kheer is made of vermicelli or sev. Semiya payasam is a very common dessert made on all occasions in India. It is a quick dessert made of milk . It is a type of milk pudding and is flavoured with cardamom pods. Payasam is a common dessert during weddings, Onam feast, birthdays, and various other festivities.


  • Ghee /Clarified butter
  • Cashewnut (1 tbsp)
  • Rasins (1 to 2 tbsp)
  • Semiya/Vermicelli/sev (1 & 1/2 cups)
  • Milk (500 ml)
  • Sugar (4 tbsp)
  • Cardamom powder (of 2 cardamom pods)


  • In a heavy bottom pan, add ghee (1 tbsp) and allow it to become hot and aroma of ghee spread.
  • Now add cashewnut and roast in ghee till it turns nice golden brown.
  • Take it out of the pan and keep it aside.
  • Now in the same pan, add ghee (1 tbsp) and rasins and roast till the rasins puffs up and is roasted well.
  • Take it out of the pan and keep it aside.
  • Now, in the same pan, add the semiya or vermicelli and roast till it turns golden brown in colour.
  • While the semiya is getting roasted, take a milk vessel, add milk into it and boil.
  • Once the milk starts to boil, switch off the flame.
  • Once the semiya is roasted and turns golden brown in color, pour the boiled milk into it and mix well.
  • Slow the flame and cook the semiya till it becomes soft like spaghetti pasta.
  • Add sugar and cooking in slow flame for 5 to 7 minutes or till the semiya is cooked.
  • After the semiya is cooked, the milk reduces as well and the payasam thickens.
  • Switch off the flame.
  • Add cardamom powder and mix well. The aroma of the cardamom will spread.
  • Now add the roasted cashews & rasins.
  • Serve in a bowl warm or chill and garnish with more of roasted cashews and rasins.

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