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Semiya Payasam

This rich pudding is fragrant and perfect for any occasion but fits perfectly for Eid. A few pantry staples is all you need and you’ve got yourself a traditional Indian dessert in no time and minimal effort.
Prep Time 5 mins
Cook Time 30 mins
Course Breakfast, Dessert, Sweet tooth, tea time, Brunch, Celebration
Cuisine Indian
Servings 6 people


  • Stock pot with lid
  • Wooden spoon


  • 200 gm Semiya Vermicelli
  • 1 liter Milk full fat
  • 75 gm Sugar
  • 45 gm ghee
  • 5 gm Cardamom powder
  • Pinch of salt
  • 75 gm Cashew nuts
  • 25 gm Pistachios


  • In a heavy bottom stock pot add 1 table spoon of ghee and roast the nuts until golden brown on medium heat. Remove the nuts and set aside.
  • In the same pot add 2 tbsp of ghee and the vermicelli. Roast until unevenly browned. It doesn’t need to be perfect but it needs a little color. Remove the vermicelli from the pot and set aside.
  • In the same pot add the milk and gently bring to a boil. Once boiling add the roasted semiya into the milk and reduce the heat. Add the cardamom powder, salt and stir.
  • Once the semiya is almost cooked, which should take about 10 mins on medium heat, add the sugar and reduce heat to low. Stir until dissolved.
  • Add most of the nuts and stir. Remove from the heat and cover. Serve as you like, hot, warm or cold.
  • Garnish with remaining roasted nuts when serving.


  • The salt is optional but I think it enhances the flavor here.
  • Adjust the sweetness as per your palate.
  • Add more nuts and a variety of them if you please.
  • Do not add the sugar while the milk is boiling or on medium heat, it MUST be added on low heat as the milk will spot otherwise.