Semiya Payasam


1 cup Vemicelli (Semiya)
1 cups Milk (Doodh)
1/2 cup Sugar (Cheeni)
2 tblsp Ghee
10 Raisins (Kishmish)
10 Cashewnut (Kaju)
A pinch of Saffron (Kesar)
1/2 cup Condensed Mlk (Doodh)


How to make Semiya Payasam:
  • Dissolve the saffron in 1 tbspn of cold milk.
  • Keep aside.
  • Boil the milk in a pan and cook the vermicelli in the milk.
  • Cook over a medium flame.
  • Add the sugar and continue cooking till the vermicelli is cooked.
  • Remove from the flame.
  • Make sure the milk has not evaporated.
  • Add the condensed milk to the vermicelli mixture and mix thoroughly.
  • Heat ghee in a pan and add the cashewnuts.
  • Fry till golden brown over a low flame.
  • Remove the cashewnuts and add the raisins.
  • Fry till it puffs up.
  • Drain and remove.
  • Add the raisins and the cashew nuts to the payasam.
  • Add the saffron to the payasam and mix thoroughly.
  • Serve warm in small glass bowls or ice cream cups.
  • Note : If the milk dries up, add some more milk . The final product should have milk as a part of the ingredients.
  • This dish can also be served cold, but preferrably warm