06 January, 2012

Vermicelli Payasam/Semiya Payasam

1.Vermicelli-1/2 cup
2.Milk-1 and half cups
3.Ghee-2 teaspoon
4.Sugar-1/4 cup
5.Cardamom powder-little

For tempering:
1.Ghee-1 teaspoon
2.Badam-2 nos (chopped)
3.Cashews-4 nos(Chopped)
4.Dry grapes/kismis-1 teaspoon

v  Heat a heavy pan, add teaspoon of ghee and roast the vermicelli till get golden color .Once the color changes transfer semiya in to diff tray.(To avoid buring)
v  Then, take a same pan add milk, boil it for 10 mins.
v  Now add the roasted Vermicelli.
v  Stir and cook on low flame, can close the lid and cook.
v  Once the Vermicelli done , add the sugar and mix well gently till all dissolves.
v  Add Cardamom powder.
v  Now, heat a small pan with ghee for tempering.
v  Roast badam, cashew & rasins , add to the Payasam.
v  Mix well, now Payasam’s ready to offer god.
v  Rose essence can be used instead of cardamom.
v  Payasam can be serve in Hot/Cold.

Linking this recipe to Kokila’s ,""Foodies Nest Fasting friday, 


  1. Nice preparation.Thanks for linking it to the event.

  2. This looks yummy..You have made it awesome.


  3. My Fav Payasam...looks so delicious n tempting...try adding with roasted n powdered nuts, def u will love it :)
    Spicy Treats
    OnGoing Event ~ Dish It Out-Brinjal n Garlic

  4. My daughter goes nuts for this payasam...looks really creamy and yum.


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