Thursday, February 12, 2015

Semiya Payasam

This blog came into being only because of my mother and periamma, the worlds best cooks. This recipe is my mothers and the perfect recipe for a creamy delicious Semiya Payasam. If you are a sweet tooth then this is a must do recipe.

I enjoyed this when i had a terrible tooth ache and i had a strong craving for warm sweet. My mother readily agreed to make this for me. In-fact my entire neighborhood relished it.

I managed to click some pictures as my mother was cooking. I hope you all enjoy making this delicacy as much as i did.


Semiya (Vermicelli) - 3 Cups 
Sugar - 4 Cups (As required)
Diluted Coconut milk - 500ml
Milk - 1000ml
Milk Maid - 1/2 tin
Cashew nut
Elachi Powder
Saffron soaked in warm milk

Cooking Method

Heat ghee and fry raisins and set it aside.
Fry Cashew nut in the same ghee and set it aside.
Add semiya to the remaining ghee and fry it on a slow flame until you get a good aroma.
Switch off the stove and allow the semiya to cool down a little.
Boil 1/2 cup water with the diluted coconut milk. (I used Maggie coconut milk powder)
Add semiya to the boiling coconut milk. 
Once the semiya is cooked, add milk and let it come to boil.
Add Sugar, Milk maid, Fried Cashew, Raisin, Elachi Powder, and Saffron soaked in milk.
Serve warm with lots of love.


Add sugar only after the semiya is well cooked. Sugar usually arrests the cooking of semiya.
Let the payasam be a little watery as it tends to thicken as it cools down.
Add warm diluted milk when you want to reheat.
You can use only coconut milk or only milk for this payasam.
Add dry fruits as per your liking.