Chilled Vermicelli Payasam

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: No-Bake Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Strawberry Semiya Kesari, Kaju Khoya Burfi in Hindi, Berry and Mint Compote, Dal Ke Jamun

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  • 1/2 cup - fine vermicelli
  • 2 tbsp - sago grains
  • 1 cup - water
  • 1 litre milk
  • few drops saffron colour (optional)
  • 1/2 cup - sugar
  • 1 tbsp- halved cashews
  • 1 tbsp- raisins
  • 2 tsp- ghee
  • 1/2 tsp - cardamom powder
  • 1-2 drops rose or kewra essence

How to Make Chilled Vermicelli Payasam

  • Heat ghee in a heavy pan, fry cashews, drain keep aside.
  • Fry raisins lightly, drain keep aside.
  • Add in vermicelli, stir and roast till light golden.
  • Add sago, stir. Add water, bring to a boil.
  • Allow to cook till water is almost absorbed.
  • Loosen gently with spatula, add milk, bring to a boil.
  • Add sugar, cardamom, fried dryfruit, essence and colour.
  • Cook for 2-3 mins, stir to keep from scalding.
  • Serve hot or chilled as dessert.