Semiya payasam recipe | vermicelli payasam (Stovetop & Instant pot)

Name: Semiya payasam recipe
Prep time: 2 min
Cook time: 18 min
Total time: 20 min
Ingredients: ¾ cup semiya ((vermicelli)); ½ cup sugar ((adjust to suit your taste)); ½ teaspoon green cardamom powder ((elaichi) or few strands of saffron); 4 cups milk ((3½ cups for instant pot)); 2 tbsp ghee; 12 to 15 cashew nuts (or as needed); 8 to 10 sweet raisins (or as needed)

By swasthi , on October 18, 2019, 76 Comments, Jump to Recipe

Semiya payasam recipe with stovetop & Instant pot instructions & videos – Quick, easy and delicious Indian sweet dish made with vermicelli, milk, ghee & a sweetener. Semiya payasam or vermicelli payasam is one of the easiest payasam varieties that can be prepared even by bachelors or newbies as it just takes 20 minutes. Whether it is a festive occasion or not, you can prepare it in no time to fulfill your sweet cravings.

To make semiya payasam , vermicelli is fried and then simmered in milk. Then flavored with green cardamom powder or saffron. Then sugar or jaggery is added for the sweetness.

This dish can be prepared with any kind of vermicelli that is available in the market. You can even choose roasted vermicelli that is readily available in the stores.

Semiya is the name to vermicelli in telugu. Rice vermicelli, maida vermicelli, ragi or millet semiya and wheat flour semiya are some of the different kinds available in the market.

I have used wheat flour vermicelli to make the payasam here.

You can use jaggery instead of sugar. But after adding jaggery the payasam should not be cooked further to prevent curdling. I have shared more details in the tips and notes below.

Preparation for semiya payasam recipe

1. Heat a heavy bottom pan with 1 tablespoon ghee.

2. Add 12 to 15 cashew nuts and fry till lightly golden. I split the cashews and check before using.

frying cashews till golden to make semiya payasam

3. Next add 1 to 2 tablespoons sweet raisins. We don’t prefer a lot of raisins in payasam so I just add 1 tablespoon raisins.

adding raisins to make vermicelli payasam

4. Saute till they turn plump.

5. Remove these to a plate and keep them aside.

6. Add another tablespoon ghee (optional) and add ¾ cup semiya to the same pan or pot.

adding vermicelli to make payasam recipe

7. Roast the semiya till slightly golden on a medium flame. You can skip roasting if using pre-roasted semiya. Do not brown them.

How to make semiya payasam

8. Pour 4 cups milk to the pot. You can also dilute the milk and use. (3 cups milk & 1 cup water).

9. Bring the milk to a boil on a low to medium flame. Stir and make sure there are no lumps. If you like to add sago/ sabudana/ saggubiyam you can add them pre-soaked at this stage. More in the tips notes below.

10. Keep stirring and cook on a medium heat to prevent burning.

stirring often to prevent semiya payasam get scorched

11. Cook till the vermicelli is fully soft cooked. Keep stirring to prevent burning.

fully cooked vermicelli for semiya payasam

12. Add ½ cup sugar and cook on a low heat until the semiya payasam turns thick. This may take about 3 to 5 mins. If using jaggery, remove the semiya payasam from heat first and then stir in the jaggery. Cooking further will curdle.

13. Next add ½ teaspoon cardamom powder. Remove from heat when it is of a thick pouring consistency.

flavoring semiya payasam with cardamom powder

14. Semiya payasam will thicken upon cooling.

Garnish with nuts and raisins. Serve semiya payasam warm or chilled.

Tips & notes

Sabudana: You can add about 2 tablespoons of sagu / sabudana in semiya payasam. Soak them in enough water for a few hours until soft. Add ½ water along with milk. Using only milk will make the semiya payasam super thick.
Jaggery: Please note that adding jaggery to hot boiling payasam or cooking after adding jaggery will instant curdle the entire thing. So remove from heat and then stir in the jaggery.
Jaggery syrup: If your jaggery has debris, dissolve jaggery in 3 to 4 tablespoons of water. Filter it and then boil the jaggery syrup until it turns slightly thick but is yet of pouring consistency. Cool this completely and stir in with the already cooked semiya. Do not cook after adding jaggery.

Instant pot semiya payasam

More payasam recipes
Rice payasam
Aval payasam
Rava payasam
Sheer khurma
Rice kheer
Moong dal payasam