Semiya Payasam (Desert made with Vermicelli )

November  4, 2010
4.5 Stars
Author Notes

Traditional South Indian recipe —pauljoseph

  • Serves 2
  • Ghee : 3 tsp
  • Semiya( Vermicelli) : ½ cup
  • Milk : 3 cup
  • Sugar : ½ cup
  • Raisinn : few
  • Broken raw Cashew : few
  • Cardamom : 2 nos
In This Recipe
  1. In a pan heat 2 tsp of ghee and fry the Vermicelli lightly browned . Set aside.
  2. In a separate pan bring the milk and 1 cup water to boil. Add the fried pasta and continue boiling for 5 min. Add the sugar and simmer, stirring frequency to prevent the semiya from sticking to the bottom ( 20 to 25 min ) the mixture is done when it reach the consistency of heavy cream.
  3. Fry the raisin and cashew nuts in the remaining 2 tsp ghee until lightly browned. Add these and the cardamom to the milk , stir and remove from the heat.

See what other Food52ers are saying.

  • luvcookbooks
  • pauljoseph

2 Reviews

luvcookbooks November 4, 2010
this dish was immortalized by mfkfisher in the art of eating
always have wanted the recipe
thanks, pauljoseph
you're the best!
Author Comment
pauljoseph November 4, 2010
luvcookbooks "I can't thank you enough". I suppose to say thank you in tons