Photo: Gaurav Dhwaj Khadka · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Dessert

Semiya Payasam

Roasted vermicelli simmered in sweetened full-fat milk with cashews and raisins — Kerala's quick, festive payasam made for everyday celebrations and temple offerings across the state.

🧺 Ingredients

• Roasted vermicelli (semiya): 150 g
• Full-fat milk: 1 litre
• Sugar: 120 g
• Ghee: 2 tbsp (30 ml)
• Cashew nuts: 30 g
• Raisins: 25 g
• Cardamom: 4 pods (crushed)
• Saffron strands: a pinch (soaked in 2 tbsp warm milk)
• Condensed milk: 50 ml (optional, for richness)

👩‍🍳 How to make Semiya Payasam

1. Heat 2 tbsp ghee in a heavy pan over medium heat.
2. Fry 30 g cashews until golden, about 90 seconds.
3. Add 25 g raisins until they puff, about 30 seconds.
4. Remove and set aside, keeping the ghee in the pan.
5. In the same ghee over medium heat, add 150 g vermicelli (if unroasted).
6. Toast, stirring constantly, until it turns golden and fragrant, 2–3 minutes.
7. If using pre-roasted vermicelli, add directly.
8. Pour 1 litre milk into the pan over high heat.
9. Bring to a boil, stirring.
10. Reduce to medium.
11. Cook for 10–12 minutes, stirring frequently, until vermicelli is fully soft and milk has thickened slightly.
12. Add 120 g sugar and condensed milk (if using) over medium heat.
13. Stir for 3–4 minutes until sugar dissolves and the payasam reaches desired consistency.
14. Add crushed cardamom and saffron milk.
15. Stir.
16. Add fried cashews and raisins.
17. Serve warm.

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