Creamy, fragrant and finished with golden cashews, semiya payasam is a festive favourite across South India. Ghee-roasted vermicelli simmers in milk with cardamom for a rich dessert that comes together quickly.
Here's an easy semiya payasam recipe using Bambino Vermicelli that you can make at home in around 25 minutes.
Methods
Ingredients:
- ½ cup Bambino Vermicelli, broken into small pieces
- 3 tbsp ghee
- 1 litre full-fat milk
- 5-6 tbsp sugar, adjust to taste
- ½ tsp cardamom powder
- 10 cashews
- 1 tbsp raisins
- Saffron strands, optional
Method
- Heat 1 tbsp ghee and fry the cashews and raisins until golden. Remove and set aside.
- In the same pan, add 1 tbsp ghee and roast Bambino Vermicelli on low for 2-3 minutes until golden brown.
- In a separate pot, bring the milk to a boil. Add the roasted vermicelli and simmer on low for 8-10 minutes, stirring often, until soft.
- Add sugar and simmer for 3-4 more minutes.
- Add cardamom, saffron and the fried nuts. Switch off the heat.
- Serve warm or chilled. Loosen with warm milk if it thickens too much.
Tips for Perfect Semiya Payasam
- Roasting the vermicelli adds flavour and keeps the strands separate.
- Add sugar after the vermicelli is soft. Sugar added earlier keeps the strands firm.
- For extra richness, stir in ¼ cup condensed milk at the end and reduce the sugar.
- The payasam keeps thickening off the heat, so don't overcook.
Vegan and Jaggery Variation
Use thick coconut milk or almond milk and coconut oil instead of ghee. For jaggery payasam, melt jaggery separately, strain it, and add it after switching off the heat so the milk doesn't split.
Make It Ahead
Refrigerate the payasam for up to 2 days. Reheat gently with extra milk, or serve chilled with a splash of cold milk to loosen it.
More Festive Recipes
For long, fine strands, try Balian Vermicelli. Planning a festive spread? Add our sooji halwa recipe, or browse more on the Bambino recipes page and the full Bambino product range.