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Semiya Payasam


  • Semiya – 1cup
  • Milk      –   1 litre
  • Sugar    – 1 cup
  • Kewra Essence  – ½ tsp
  • Ghee – 2 tbsp
  • Cardamom – 2 crushed
  • Cashews – 2-3 tbsp (finely chopped)
  • Raisins   – 1 tsp


  1. In a heavy bottomed pan, heat the milk till it reduces to ½ litre.
  2. In a non stick pan, add half the ghee fry the semiya to golden brown.
  3. Add the semiya and crushed cardamom to the reduced milk. Cook for 5-10 mins in slow fire.
  4. Once the vermicelli is cooked add sugar wait for 5 mins.
  5. Meanwhile in another pan add the balance ghee, roast the cashews and raisins.
  6. Garnish the payasam with the roasted raisin cashew mixture.

Semiya Payasam can be consumed either hot or cold. But for me it tastes better when chilled.

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