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.
More payasam recipes
Rice payasam
Aval payasam
Rava payasam
Sheer khurma
Rice kheer
Moong dal payasam
Semiya payasam recipe
Semiya payasam recipe
Ingredients (1 cup = 240ml )
Ingredients for semiya payasam
- ¾ cup semiya or vermicelli
- ½ cup sugar (adjust to suit your taste)
- 1/8 tsp green cardamom powder (elaichi) or few strands of saffron
- 3½ cups milk (3½ cups for instant pot)
- 1 tbsp ghee
- 10 to 12 cashew nuts or as needed
- 8 to 10 raisins or as needed
How to make the recipe
Preparation for semiya payasam recipe
- Firstly add ghee to a heavy bottom pot and heat up.
- Add cashews and fry till golden.
- Then add in raisins and saute just until they plump up. Keep these aside for garnish.
- Next transfer semiya to the same pan. Roast till slightly golden on a low flame.
How to make semiya payasam
- Pour milk to the pot. Let the milk boil on a low to medium flame.
- Boil till the vermicelli is fully cooked.
- Keep stirring to prevent the semiya payasam from burning.
- Pour more milk if desired to adjust the consistency.
- Add sugar. Cook for 3 to 5 mins on a low flame for the semiya payasam to thicken.
- Add cardamom powder. Turn off when the semiya payasam reaches a thick pouring consistency.
- Garnish semiya payasam with fried nuts and raisins. Serve hot or chilled as desired.
Instant pot semiya payasam
- Find video after recipe card. Press saute button and add 1 tbsp ghee to the inner pot of the Instant pot.
- When the ghee melts, add 12 cashews and fry until golden.
- Remove them to a plate. If using raisins fry 10 raisins just for 30 seconds and remove to the plate.
- Add ¾ cup semiya and fry until lightly golden stirring often. If using roasted vermicelli then just fry for 30 seconds.
- Pour 3½ cups milk and add ½ cup sugar.
- Stir well and close the lid.
- Press cancel and then press porridge button.
- Set the timer to 8 mins and position the steam release handle to sealing.
- The ip will beep when the semiya payasam is done. Wait for the pressure to release naturally.
- Add cardamom powder and gently stir it. If the payasam is runny you can cook on saute mode for 2 mins.
- Garnish with cashews and raisins. Serve semiya payasam chilled or warm.
Video
Watch semiya payasam video
NUTRITION (estimation only)
Notes
Alternative quantities provided in the recipe card are for 1x only, original recipe.
If you are new to cooking, follow my detailed step by step photo instructions for best results.
For more semiya recipes, you can check
vermicelli upma
semiya kesari
vermicelli pulao
Preparation for semiya payasam recipe
1. Heat a heavy bottom pan with ghee.
2. Add cashew nuts and fry till lightly golden.
3. Next add raisins.
4. Saute till they turn plump.
5. Set these aside in a plate.
6. Add semiya to the same pan or pot.
7. Roast the semiya till slightly golden on a medium flame. Do not brown them. If using very thin semiya, after frying keep it aside in a plate. I did not set aside since i used thick bambino semiya.
How to make semiya payasam
8. Pour the milk to the pot. You can also dilute the milk and use. (2 cups milk & 1 cup water).
9. Bring the milk to a boil on a low to medium flame. If you have set aside the vermicelli add it now. If you like to add sago/ sabudana/ saggubiyam you can add it as well now. Stir and make sure there are no lumps.
10. Keep stirring and cook to prevent burning.
11. Cook till the vermicelli is fully cooked. Keep stirring to prevent burning.
12. Add sugar and cook on a low heat until the semiya payasam turns thick. This may take about 3 to 5 mins. If using jaggery, switch off the stove immediately after you add it to the semiya payasam. Cooking further will curdle.
13. Next add cardamom powder. Turn off the stove when it is of a thick pouring consistency.
14. Semiya payasam will thicken upon cooling.
Garnish with nuts and raisins. Serve semiya payasam warm or chilled.
Srivani says
Hi…. Can I add chironji seeds in this
swasthi says
Hi Srivani,
Yes you can.
Priya says
Thanks Swathi. All your dishes are coming out well. Thanks for the perfect measurement.
swasthi says
Welcome Priya
Anna says
Do you know a recipe for a side dish with cabbage, carrots and coconut? I had it once in Tamilnadu, but can’t find the recipe…
swasthi says
Hi Anna,
Yes I know. I have this beans poriyal recipe. You can replace beans any other veggie like cabbage, carrots etc. Hope this helps
Anna says
Super yummy. Tried it and turned out very well! For more difficult recipes than this, the pictures are really helpful!
Thanks for sharing!!
swasthi says
You are welcome Anna! Glad you liked it. Thank you!
Afzal Jabeen says
I love your dishes thank you Swathi Garu for helping us… Actually i learnt frm ur recps cookng prcedur thnq 😀
swasthi says
Hello Afzal garu,
You are most welcome. Glad the recipes are helpful.
Thanks for trying!
Usha says
Hi andi, what should be the temperature of the milk while adding to vermicelli?
swasthi says
Hi Usha,
I use milk straight from fridge. No problem! If you have preboiled hot milk you can use that as well.
Usha says
Thanks Swathi garu, tried today. Turned out awesome. I like the pan you used. May i know what pan it is.
swasthi says
You are welcome Usha,
It is from le creuset
Usha says
Thanks Swasthi garu. Tried today. Turned out awesome. I like the pan you used. May i know what pan it is.
Afzal Jabeen says
I love your dishes thank you Swathi Garu for helping us
Vaitheghi says
Came out very perfect with your measurements.. Thank you Swathi😊
swasthi says
You are welcome Vaitheghi. Thank you!
🙂
Parshuram says
All recipes are absolutely awesome 👍
swasthi says
Thank you so much!
Pranavi says
Thank you so much it worked really well, for the first time i was praised for my cooking. Loved it 🙂
swasthi says
Welcome Pranavi.
Glad it turned out good
Sona says
This recipe was delicious and made 2 to 3 times.superb.
swasthi says
Thanks Sona.
Sumi says
Thank you so much for these wonderful recipes!
swasthi says
Welcome Sumi
Manian says
Semiya payasam Here is a simple rewrite
Author Swasthi
How to make the semiya payasam
1. Mix milk and water and bring to a boil on a low to medium flame. Add the roasted semiya.
2. Cook till the vermicelli is fully cooked, stirring to prevent the semiya combo from burning.
swasthi says
Hi Manian
Thanks for the rewrite. But I had to moderate it.
🙂
This is a very old post shared 5 years ago. The recipes are detailed for beginners and no short cuts are adapted. I have updated it now.Thanks again.
stefe says
thanks a lot.. tdy i tried for my hubby bdy.. came well.. 1st time i made by ur guidence.. simply superb explanation..
swasthi says
You are welcome Stefe
Glad to know it turned out good. Have a wonderful day!
santosh says
i want to know how to make kasmiree pulao
swasthi says
Hi Santosh,
You can check the kashmiri pulao recipe here
Nishiraj says
I want to make the Kheer with very thick vermicelli since I hate it if the Sevaii breaks.Any brand suggestions?
swasthi says
You can try with bambino. It doesn’t break.
Kamakshi says
Hi Swasthi. I love you recipe, it was delicicous. Can I omit the raisins? Also, based on your other recipe names, I am guessing you are telugu? Am I right?
swasthi says
Hi Kamakshi
Thanks. You can omit the raisins. Yes my mother tongue is Telugu.
🙂
Kiran says
Thank you
Alicedungdung says
SUPERB ALL DISHES
T.Tania says
SUPER NICE!!!!!!
swasthi says
Thanks Tania
Haiba says
I prepaed this semiya payasam its very tasty tanx sister this was nice and tasty ??
Sunithadinesh says
Hi swaths,
I have prepared wheat dosage yesterday’s, it came out very well…Very tasty also.
First time prepared this type of dosa.
Thank you for the recipe.
swasthi says
Hi Sunitha
You are welcome
Happy to know wheat dosa came out well. Thanks for sharing the outcome.
subha prasanna dash says
I love it. Hostel guy so it helps me a lot
swasthi says
Thanks