Semiya Payasam / Vermicelli Payasam With Condensed Milk


170 gm semiya / vermicelli
1/2 litre milk
1/2 cup sugar
1 tin condensed milk
3/4 tsp cardamom powder
1 tsp + 1 tbsp ghee
25 gm raisins
25 gm cashew nuts


  1. Heat 1 tsp ghee in a thick bottomed pan and add semiya and roast and keep it aside.
  2. In the same pan, boil 6 cups of water. Add roasted semiya into this and boil well till cooked.
  3. Add milk and sugar, mix well and boil well till it turns thick, stirring in between.
  4. Then add condensed milk and mix well and allow to boil.
  5. Add cardamom powder and mix well. Switch off the flame.
  6. Heat 1 tbsp ghee in a pan and roast the cashew nuts and raisins and add to the payasam. Serve it warm or chilled…

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