Department of Cultural Affairs, Government of Kerala

Kerala Culture

Semiya Payasam


Semiya – 1 cup
Sugar – 1 cup
Milk – 2 cups
Cashew nuts – ¼ cup
Raisins – ¼ cup
Cardamom – 5 nos
Kesar (optional) – a pinch
Water – 1 cup
Ghee – as required

Method of Preparation:

Roast vermicelli along with ghee in a pan (uruli). Add water and let it boil. Close the pan and cook the vermicelli. When it becomes soft, add sugar and mix well. Add milk, mix and boil. Combine kesar with milk and add this to the payasam. Add cardamom powder and raisins and cashew nuts roasted in ghee. Mix well and serve. Tasty payasam is ready. 


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