Semiya Payasam Recipe (Vermicelli Kheer for Naivedyam)

Quick answer: Semiya payasam is thin wheat vermicelli roasted in ghee and simmered in milk with sugar, cardamom, cashews and raisins. It is one of the quickest festival sweets in South Indian homes and a common naivedyam on birthdays, Fridays and festivals. Roast the vermicelli golden, cook it soft in milk, and add sugar only once the strands are tender.

What is semiya payasam?

Semiya is the South Indian word for vermicelli: very thin strands of wheat pasta, sold plain or already roasted. Payasam is the South Indian name for a milk pudding offered to the deity and served at feasts. Together they make a sweet that is ready in under half an hour, which is why it turns up on so many festival and family plates.

It is a close relative of paramannam, which is made with rice and jaggery, and of the North Indian sevaiyan kheer. For the main kinds of payasam and when each is offered, see payasam and kheer: the main kinds.

This page gives one common way. Some families add saffron, some use condensed milk, and some sweeten with jaggery. Follow your elders where they do it differently.

Ingredients

• Thin wheat vermicelli (semiya): 50 g (about 1/2 US cup, broken into 2 to 3 cm pieces)
• Whole milk: 750 ml (about 3 US cups)
• Water: 120 ml (1/2 US cup)
• Sugar: 75 to 100 g (6 to 8 tablespoons, or 1/3 to 1/2 US cup)
• Ghee: 2 tablespoons (about 25 ml)
• Cashews: 10 to 12 (about 15 g)
• Raisins: 1 tablespoon (about 12 g)
• Green cardamom: 3 pods, seeds powdered (about 1/4 teaspoon)
• Saffron (optional): a pinch, soaked in 1 tablespoon warm milk

Method

1. Heat 1 tablespoon of ghee in a heavy-bottomed pan. Fry the cashews until golden and the raisins until they puff. Lift them out and keep aside.
2. Add the remaining ghee and the vermicelli. Roast on low heat, stirring, for 3 to 4 minutes until the strands are evenly golden. If you bought pre-roasted vermicelli, roast for only a minute.
3. Add the water and cook for 2 minutes. This softens the vermicelli and stops it clumping in the milk.
4. Pour in the milk. Bring it to a boil, then lower the heat.
5. Simmer for 8 to 10 minutes, stirring often and scraping the bottom, until the vermicelli is soft and the milk has thickened slightly.
6. Add the sugar and stir until it dissolves. Simmer 2 more minutes.
7. Add the cardamom, the saffron milk if using, and the fried cashews and raisins. Turn off the heat.
8. Set aside the naivedyam portion in a clean bowl before anyone tastes.

Notes and variations

• Thickening: semiya payasam thickens a lot as it cools. Add warm milk to loosen it before serving.
• With jaggery: for a jaggery version, cook the vermicelli in milk fully, turn off the heat and let it stand for 5 minutes, then stir in 100 to 120 g of grated jaggery melted in 3 tablespoons of water and strained. Do not boil it again, or the milk may split.
• Richer payasam: replace 120 ml of milk with 3 to 4 tablespoons of sweetened condensed milk and reduce the sugar.
• Sago and vermicelli: many Tamil and Telugu homes add 2 tablespoons of soaked sago (javvarisi or saggubiyyam) with the milk.

Pressure-cooker and Instant Pot versions

Semiya cooks quickly, so a pressure cooker gives little benefit and milk can froth into the vent. If you want to use one:

Instant Pot: Use Sauté to roast the vermicelli in ghee, add water and milk, close the lid and Pressure Cook (low) for 2 minutes with a 10-minute natural release. Stir in sugar on Sauté. Do not fill the pot beyond half.

Stovetop pressure cooker: Not recommended for milk-based payasam; cook it in an open pan.

Naivedyam notes

• Make it fresh on the festival day in a clean vessel.
• Semiya payasam is offered warm or at room temperature. Many families place a tulasi leaf on it when offering to Vishnu or Krishna.
• Vermicelli is wheat, so families keeping a grain-free fast (such as Ekadashi) do not use it; see fasting food rules by vrat.
• See how to offer naivedyam at home for the steps of the offering.

Swaps for cooks abroad

Do not use rice vermicelli or glass noodles in place of wheat semiya; they behave differently in milk.

Allergens and dietary notes

• Wheat (gluten): vermicelli. For a gluten-free payasam, make rice or sago payasam instead.
• Milk: milk and ghee.
• Tree nuts: cashews. Leave them out or use roasted melon seeds.

Storage

Semiya payasam keeps for 1 to 2 days in the fridge if refrigerated within 2 hours of cooking, in a covered container. It sets firm when cold; warm it gently with a little milk. Do not freeze it.

Frequently asked questions

Why does my semiya payasam get thick and lumpy?

Vermicelli keeps absorbing milk. Use the full quantity of milk, take it off the heat while it still looks a little thin, and add warm milk before serving.

Should I use roasted or plain vermicelli?

Either. Roast plain vermicelli in ghee until golden. Pre-roasted vermicelli needs only a quick warm-up in ghee.

Can I make semiya payasam with jaggery?

Yes. Cook the vermicelli in milk, turn off the heat, cool slightly, then stir in strained jaggery syrup. Do not boil after adding jaggery.

Is semiya payasam the same as sevaiyan kheer?

They are the same idea: vermicelli in sweetened milk. Recipes vary in thickness, spices and nuts by region and family.

Can I make it vegan?

For the family, cook the vermicelli in oat, cashew or coconut milk with oil in place of ghee. Most families would not offer a non-dairy payasam as naivedyam.

Related recipes and guides

• Recipes hub
• Paramannam recipe
• Payasam and kheer: the main kinds
• How to offer naivedyam at home
• Varalakshmi Vratam recipes
• Makhana kheer for vrat

Sources

• US Food and Drug Administration, Food Allergies, for the major allergens.
• US Food and Drug Administration, Safe Food Handling, for the two-hour rule.

Quantities are typical home proportions. Last reviewed: 12 November 2026.