Payasam Recipe

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

240 calories, 9 grams fat

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

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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  • 50 gms - sago (sabudana).
  • 100 gms - semiya/vermicelli.
  • 500-600 ml - milk (full fat).
  • 3-4 green cardamom (crushed).
  • 3-4 tbsp - ghee.
  • Sugar to taste.
  • 100 ml - water (for cooking sago & semiya).
  • .
  • Seasoning.
  • Salt, a pinch.
  • 100 gms - sugar | For garnish: 5-6 cashews (chopped).
  • 5-6 almonds (slivered).
  • 5-6 raisins.
  • 5-6 pista (chopped).
  • 2-3 tbsp - ghee (for frying).
  • 3-4 saffron Strands.
  • Gold/silver foil, optional.

How to Make Payasam Recipe

  • Pre-preparation:
  • Soak the sago in water for about half hour or till it doubles in size with a pinch of salt. This would help reduce the cooking time. Saute the vermicelli in ghee for a few seconds or till its brown and roasted.
  • In a heavy bottom pan add sago and keep stirring till it's cooked and transparent.
  • Add a little more water and the vermicelli and stir again till vermicelli is cooked.
  • Add the crushed cardamom pods.
  • Add sugar and mix well till dissolved.
  • Adding sugar will make the mixture thinner but that's fine.
  • Once the mixture comes to boil reduce heat and add milk.
  • Give a quick stir and let that simmer for another five minutes till the milk reduces a bit or the consistency of the payasam begins to thicken.
  • In a small tempering wok, add some ghee and heat, to it add the garnishing ingredients except saffron strands.
  • Once golden brown and crisp, remove from heat.
  • Add the garnish to the payasam.
  • Remove from heat and serve hot with saffron strands sprinkled on top.
  • You could add the silver or gold foil to add an oomph factor to this otherwise humble dessert and make it deliciously rich.