Semiya Payasam 🌸 - Pungu’s Kitchen
Learn how to make traditional South Indian Semiya Payasam with milk, roasted vermicelli, sugar, and ghee-fried nuts. A quick and delicious dessert perfect for festivals and family meals!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at punguskitchen.com.
Ingredients
- Vermicelli (Semiya): 1/2 cup
- Ghee: 2 tbsp
- Milk: 4 cups (full cream preferred)
- Sugar: 1/2 to 3/4 cup (adjust to taste)
- Cardamom powder: 1/2 tsp
- Cashew nuts: 8 to 10
- Raisins: 8 to 10
- Saffron strands – a few (optional)
- Water – 1/2 cup (optional for cooking vermicelli initially)
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