milk payasam

In this section different varieties of payasam is discussed.

vermicelli or semiya payasam


  • Vermicelli - 1 ladle full
  • Sugar - 6 tbl.sp.
  • Milk - 200 ml. (boiled)
  • Cardamom - 2
  • Cashewnut - 4
  • Raisins - 8
  • water - 100 ml.
  • Kesari powder - a pinch (optional)
  • Ghee - 2 tsp.

semiya-payasam picture

method of preparation

  • In a 2 tsp. of ghee, fry the vermicelli to a reddish brown and keep aside.
  • In a vessel add 100 ml of water to this add sugar and keep boiling until the sugar dissolved well.
  • Now add the boiled milk to the vessel keep boiling for 3 to 5 minutes.
  • Add the fried vermicelli to this vessel and mix well without lumps will be formed.
  • When the vermicelli is cooked well remove from the fire.
  • Now add powdered cardomom and kesari powder (saffrons and pachaikarpuram may be added as flavourings) to a small quantity of milk and mix well with the payasam.
  • Fry the cashewnuts and raisins in a tsp of ghee and add to the payasam.
  • If available milk can be used in place of water for boiling vermicelli then you will get a milk payasam.

Milk payasam | Rice payasam | Aval payasam | Carrot payasam | Jackfruit payasam


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