Semiya Payasam
A creamy South Indian vermicelli kheer — semiya roasted in ghee with cashews, simmered in milk, and sweetened and scented with cardamom. A festive dessert favorite.
Sweets
A festive bowl of comfort
Semiya payasam is the creamy vermicelli kheer that turns up at celebrations and festival meals across South India — semiya roasted in ghee until golden, simmered soft in milk, and scented with cardamom. Simple, comforting, and endlessly loved.
Ingredients
- 1 cup semiya (vermicelli)
- 2 tbsp ghee
- 1 cup water
- 2 cups milk (adjust to the consistency you like)
- 1/2 cup sugar (to taste)
- 6 to 10 cashew nuts
- 2 to 3 cardamom pods, lightly crushed
Method
- Fry the semiya in the ghee along with the cashew nuts until golden and fragrant.
- Boil the water in a deep wok or pan.
- Add the fried semiya and cashews, and keep stirring.
- As the semiya softens and cooks, add the milk a little at a time until it reaches the consistency you like — some prefer it more liquid, some less. Then add sugar to taste.
- Once the mixture comes to a boil, stir in the crushed cardamom and turn off the heat.
Tips
Payasam thickens as it cools and the semiya keeps absorbing milk, so leave it a touch looser than you want to serve it. A few extra ghee-fried cashews and raisins on top make it festive.