Semiya Payasam

Semiya Payasam

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A South Indian festive dessert made with roasted vermicelli simmered in milk and sweetened with sugar, finished with cardamom, saffron, and a generous tempering of ghee fried nuts and raisins. Quick enough for daily indulgence yet festive enough for any special occasion. Cooked in the Cumin Co. No 9 Dutch Oven, the even heat keeps the milk from scorching while the vermicelli cooks through evenly.

The cookware that makes it

Limited Edition
Shyamal (Purple) Shyamal (Purple)
Shyamal by Cumin Co. (4L)
₹7,499 ₹8,499
all all
The Pivot: BPA-Free Spatulas - Set of 3 (Set of 3)
₹899 ₹1,099
Okhli (Gray) Okhli (Gray)
Mini Cocottes
₹1,699 ₹2,199

Time

Prep
10 min
Cook
20 min
Total
30 mins

Ingredients

1 serving
  • 1.0

    cup vermicelli (semiya)
  • 3.0

    tbsp ghee
  • 4.0

    cups full fat milk
  • 0.5

    cup sugar (adjust to taste)
  • 0.25

    tsp cardamom (elaichi) powder

  • A pinch of saffron strands, soaked in 2 tbsp warm milk
  • 10.0

    cashews, halved
  • 1.0

    tbsp raisins
  • 1.0

    tbsp chopped pistachios, for garnish

Method

  1. Heat 1 tbsp ghee in the Cumin Co. No 9 Dutch Oven over medium heat. Add the vermicelli and roast, stirring continuously, until golden brown and fragrant. Remove and set aside.

  2. In the same pot, add the remaining ghee. Fry the cashews until golden, then add raisins and fry briefly until they plump up. Remove and set aside for garnish.

  3. Pour the milk into the pot and bring to a gentle boil, stirring occasionally to prevent it from catching at the base.

  4. Once the milk comes to a boil, lower the heat and add the roasted vermicelli. Simmer gently, stirring frequently, until the vermicelli softens completely and the milk thickens slightly.

  5. Add sugar and stir until fully dissolved, continuing to simmer for another 5 – 6 minutes.

  6. Stir in cardamom powder and saffron milk, mixing well.

  7. Simmer for a final 2 – 3 minutes until the payasam reaches a slightly thickened, pourable consistency — it will continue to thicken further as it cools.

  8. Top with the fried cashews and raisins, and garnish with pistachios before serving.

Serving suggestions

Cumin Co. Expert Tip

Resist the urge to walk away during the roasting stage since moong dal halwa needs constant stirring on low medium heat for the ghee to fully render into the dal without burning. The moment you see it turn from a wet paste to a grainy, separated texture with ghee pooling at the edges, you know it's ready for the milk.

Cleaning & care guide

Allow the Shyamal Dutch Oven to cool before cleaning, then soak briefly in warm water to loosen any caramelised sugar residue. Use Cumin Co. Gleam Cream with the Cumin Co. Cleaning Scrub for stubborn spots, preserving the enamel's glossy finish.