Semiyaan Payasam

When we think of Indian festivals or family gatherings, one dish that almost always makes its way to the table is Semiyaan Payasam (also known as Vermicelli Kheer). Creamy, mildly spiced, and filled with the goodness of milk, sugar, and dry fruits, it’s more than just dessert – it’s a tradition served in a bowl.

The origins of payasam trace back to ancient temple traditions of South India, where it was considered a sacred offering (prasadam) to the gods. The word payasam itself comes from the Sanskrit word payasa, meaning milk. Over centuries, the dish evolved with regional adaptations—rice payasam in Kerala, jaggery-based payasams in Karnataka, and eventually semiyaan payasam as a simpler, faster version that came into homes with the introduction of vermicelli.

Interestingly, vermicelli was introduced to India through Middle Eastern and Mughal influences, blending seamlessly with our milk-and-sugar tradition. This fusion gave birth to the comforting semiyaan payasam we know today. In Tamil Nadu, no festival or wedding is complete without it; in Andhra and Karnataka, it marks auspicious beginnings. Even in North India, its cousin “seviyan kheer” is a staple during Eid celebrations.

Thus, this humble dessert binds people across communities, symbolizing sweetness, prosperity, and togetherness.

Recipe: Semiyaan Payasam

Ingredients

• 1 cup roasted vermicelli (semiyaan)

• 1 liter full-fat milk

• ½ cup sugar (adjust to taste)

• 2 tbsp ghee

• 10–12 cashew nuts

• 10–12 raisins

• 4–5 cardamom pods (crushed)

• A few strands of saffron (optional)

• 5–6 almonds/pistachios, sliced

  
  

Method

1. Heat ghee in a pan. Fry the cashews until golden, then add raisins and sauté till they puff. Remove and keep aside.

2. In the same pan, lightly roast the vermicelli until golden (skip if using pre-roasted).

3. Boil milk in a heavy-bottomed pot. Add the roasted vermicelli and cook on medium flame until soft.

4. Stir in sugar and let it dissolve completely.

5. Add cardamom powder, saffron (if using), and the fried nuts and raisins.

6. Simmer for 2–3 minutes until the payasam thickens slightly.

7. Garnish with sliced almonds/pistachios and serve warm or chilled.

   
   

Serving & Memories

In many homes, semiyaan payasam is the first dish children learn to make—it’s quick, forgiving, and always wins hearts. During festivals like Onam, Diwali, or Ugadi, this dish is a centerpiece of feasts. And in countless families, no birthday or wedding ends without guests being served a small cup of warm, fragrant payasam. It isn’t just dessert. It’s nostalgia, it’s celebration, and it’s a reminder that the sweetest things in life are often the simplest.