Vermicelli Payash

27 Dec

Semya Payasam


Vermicelli 1 cup
Milk 2 1/2 cups
Sugar 1/2 cup
Cashews 3 – 5
Raisins 5
Green Cardamom Powder a pinch
Saffron 3 threads (optional)
Ghee 1 tsp

Method of preparation:

Heat ghee in a small pan, add cashews, raisins and fry until golden brown.

Heat a sauce pot, add milk, vermicelli, cardamom powder and saffron.
Boil until vermicelli is cooked and transparent.
Remove from heat and stir in sugar.
Garnish with fried cashews and raisins.
Serve hot or cold.

Notes: Replace half of sugar with jaggery if you wish.

6 Responses to “Vermicelli Payash”

  1. JAIRAJ DESAI December 28, 2008 at 1:25 am #


  2. sindhura December 28, 2008 at 3:04 am #

    Well your version is good but let me suggest you that if you add almonds paste(soaked in water for about 2 hours,peeled and ground)and 2 spoons of Horlicks.I promise you it will be fantastic and nothing will be left.
    Hope you like it.
    Best regards

  3. Rajendra ( Pandu ) December 29, 2008 at 3:55 am #

    Hi Raaji

    I prepared this payash, at my friend’s room.

    They said to me that “It was superb..”

  4. Lydia January 31, 2009 at 5:25 am #

    Recipe is good, but tastes even more better when soaked sabhoo dana(for 3-4hrs) is added while boiling milk and vermiceli

  5. smi June 9, 2010 at 5:47 am #

    MY favourite….thanks for reminding me..will make it later on in the week

  6. akhil June 11, 2011 at 10:52 am #

    very delicious

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