Semiya Payasam

Vermicelli Porridge
Prep Time 10 minutes
Cook Time 15 minutes
Course Dessert
Cuisine Indian


  • 4 cups of whole milk
  • 3⁄4 to 1 cup of vermicelli (Semiya), roasted
  • 1⁄4 cup sugar *
  • 2 tbsps. of butter (or ghee)
  • 1⁄4 cup cashews (15 pieces), roasted
  • 1⁄4 cup raisins, roasted
  • 2 tbsps. Sabudhana (soaked for 1 hour)
  • 1⁄2 tsp cardamom powder
  • 1⁄4 tsp salt (or a pinch)


  • In a pan, add milk and Sabudhana.
  • Keep stirring so that the milk does not boil over or stick to the bottom.
  • As soon as the milk starts to boil, add sugar and stir well.
  • Turn heat down to low.
  • In another pan, add 2 tbsp of butter and roast the cashews and raisins.
  • Once slightly browned or golden, remove from heat and set aside.
  • Use the same pan and roast the vermicelli to a slightly brown or golden color.**
  • Add vermicelli to the milk.
  • Raise the heat to medium.
  • Stir well.
  • Let vermicelli cook for 5 to 8 minutes.
  • Reduce heat.
  • Add salt and cardamom powder.
  • Add the roasted cashews and raisins.
  • Stir well and turn the heat off.
  • Semiya Payasam is ready to serve. Enjoy!



This dish is a staple during festivals and celebrations.
*Adjust the amount of sugar to your taste.
**You can use the same butter used to roast cashews and raisins.
Each recap video has a link to an Extended Edition where you can cook along with Ammini Aunty.
Keyword vegetarian


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