Vermicelli Paaysam

Vermicelli payasam/Semiya payasam

Vermicelli Paaysam | Pachakam

Vermicelli Paaysam

Vermicelli payasam/Semiya payasam

Category : Desserts, Payasam

By jayashi s

Published On: 16 Aug 2002

Rating: 4
3 Votes, 3 Reviews
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20 Minutes
Served : 4
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Step 1

Fry the vermicelli in ghee and keep it aside.

Step 2

Heat milk in a vessel.

Step 3

When the milk boils and begins to rise, lower the heat and add fried semiya. Stir well.

Step 4

Continue heating the milk at low flame until the volume of milk reduces considerably.

Step 5

Remove the vessel from the stove and add sugar and mix well.

Step 6

Roast some raisins and cashews in ghee until they become golden brown and add it to the payasam.

Step 7

Add cardamom powder too and mix well.

Step 8

:- Serve hot or cold.


Hi sunitha, If you are a good cook or if you know atleast the basics of cooking then you just have to use your common sense. Sweetness is a factor that can vary according to a person`s taste. So use sugar depending on the sweetness that you require. There`s nothing wrong with the recipe.


hi sunitha, Actually this is a good recipe its very easy and tastes yummy,i too prepare payasam with milk in the same way.U see that u ve roasted semiya well and add sugar as u need sweetness( 1 or 1.5 cups of sugar is morethan enough).


Hi Jayashi, U have not mentioned the quantity of the sugar. Please make sure that recipes are checked after writing.Can u also make sure that when u correct ur recipe u write the ingredients also??? Regs Sunitha

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