Semia Payasam

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 3 cups - water
  • 2 cups - boiled milk
  • 1 cup - crushed vermicelli
  • 1 cup - sugar
  • 2 tbsps - ghee
  • 4 tbsps - sliced cashewnuts
  • 2 tbsp - golden raisins
  • 1 tbsp - all purpose flour
  • 1/2 tsp - cardamom power
  • 2 pinches saffron (soaked in 1 tsp. warm milk or water)

How to Make Semia Payasam

  • Fry the nuts and raisins separately in ghee until the nuts turn golden brown and the raisins become puffy.
  • Remove them from the pan.
  • Add crushed vermicelli to the ghee and fry until golden brown.
  • Bring 2 cups of water to a boil in a 2 quart saucepan.
  • Add fried vermicelli and cook for 10 mins. or until the vermicelli becomes very soft.
  • Add nuts, raisins and sugar. Stir.
  • Mix the all-purpose flour in 2 tbsps. of water and pour it into the payasam.
  • Stir well to thicken it. Remove from the heat.
  • Boil the milk for 10 mins and pour it into the payasam.
  • Add cardamom powder and saffron.
  • Stir. Cool before serving.
  • This payasam is thin enough to drink.