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Best Easy Semiya Payasam Recipe

Name: Best Easy Semiya Payasam Recipe
Total time: 30 min
Yield: 150 g
Ingredients: vermicelli 1 cup; whole milk 4 cups; sugar 0.75 cup; ghee 2 tbsp; cashews 2 tbsp; raisins 2 tbsp; cardamom powder 0.5 tsp; saffron strands 0.25 tsp

Semiya Payasam is a creamy Indian rice pudding infused with cardamom, saffron, and topped with nuts. This beloved dessert is served at family celebrations, festivals, and religious occasions across India.

Cook 30 min Difficulty EASY 270 kcal

#vegetarian #festival dessert #family celebration #south indian #payasam

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Ingredients

Main ingredients

vermicelli 1 cup
whole milk 4 cups
sugar 0.75 cup
ghee 2 tbsp
cashews 2 tbsp
raisins 2 tbsp

Seasonings/Sauce

cardamom powder 0.5 tsp
saffron strands 0.25 tsp

Nutrition summary

Carbohydrates 38 g 56%

Protein 7 g 10%

Fat 10 g 34%

Serving size 150g

Cooking steps

1

Heat 1 tbsp ghee in a heavy-bottomed pot over medium heat, then add cashews. Stir and roast until cashews turn golden. Add raisins, toast until plump, then immediately remove both to a bowl to avoid burning.
2

Add remaining 1 tbsp ghee to the pot. Stir in vermicelli, toasting over low-medium heat for 2-3 minutes until lightly golden and aromatic. Stir constantly for even color, making sure not to burn the noodles.
3

Slowly pour in the milk while stirring to avoid lumps. Increase heat to medium-high and bring the mixture to a gentle simmer.
4

Reduce heat to medium-low. Cook uncovered, stirring occasionally, for 10–12 minutes until vermicelli is tender and the mixture is thick but still pourable.
5

Add sugar, saffron strands, and cardamom powder. Stir well to dissolve the sugar. Cook for another 5 minutes on low heat, stirring frequently to prevent sticking.
6

Turn off heat. Stir in the roasted cashews and raisins. Let it rest for at least 5 minutes to allow flavors to blend before serving warm or chilled.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The core ingredient in this Semiya Payasam recipe is vermicelli noodles, which give the pudding its classic texture and binding character. The milk and ghee further support the dish’s creamy richness, while cardamom and saffron provide essential aromatic notes.

Q. How do you prevent the vermicelli from getting mushy while cooking?

To avoid overcooking the vermicelli, toast it in ghee over low-medium heat until just golden. When simmering the payasam, keep the heat at medium-low and stir gently. This controls the cooking and helps maintain a tender but separate texture.

Q. Which step is most crucial for getting the perfect flavor?

Roasting the cashews and vermicelli in ghee is crucial for coaxing out nutty flavors and setting the foundation for Semiya Payasam’s distinctive aroma. Don’t skip gently toasting these ingredients—it makes a big difference.

Q. How many calories does each serving contain, and what's the main nutrition profile?

Each 150g serving of this Semiya Payasam contains about 270 kcal, with carbohydrates making up 56% of the calories, fat 34%, and protein 10%. This provides a balance of energy, with milk adding some protein and ghee supplying healthy fats.

Q. Is Semiya Payasam suitable for vegetarians?

Yes, this recipe uses only vegetarian ingredients such as milk, vermicelli, ghee, nuts, sugar, and spices—no meat, eggs, or seafood—making it excellent for a vegetarian diet.

Best Easy Semiya Payasam Recipe

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