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Vermicelli payasam in a traditional brass bowl on banana leaf with jasmine flowers and lit diya

Vermicelli Payasam with Dry Fruit Powder

Creamy South Indian semiya payasam made with roasted vermicelli, full-fat milk, jaggery, and a homemade dry fruit powder that thickens the pudding naturally. A wholesome after-school dessert that keeps well in the fridge for days.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

For the Payasam
  • 1/2 cup thin vermicelli (semiya), broken into 2-inch pieces
  • 1 tsp ghee
  • 3 cups full-fat milk
  • 3 tbsp jaggery powder (or sugar, adjust to taste)
  • 1/4 tsp cardamom powder
  • A pinch of saffron strands (optional), soaked in 1 tbsp warm milk
Dry Fruit Powder (makes a small jar — use 2 tbsp per batch)
  • 10 raw almonds
  • 8 cashews
  • 8 pistachios (unsalted)
Garnish
  • 1 tbsp mixed chopped nuts (almonds, pistachios)
  • A few golden raisins
  • A few saffron strands (optional)

Method
 

Make the Dry Fruit Powder
  1. Add almonds, cashews and pistachios to a small blender or spice grinder.
  2. Pulse until you get a coarse powder — not too fine, you want a little texture. Do not over-blend or the oils from the nuts will make it clump.
  3. Store in an airtight jar at room temperature for up to 3 weeks.
Roast the Dry Fruits
  1. Heat ghee in a heavy-bottomed saucepan or brass kadai over medium heat.
  2. Add golden raisins and cashews and roast, stirring, for 1 to 2 minutes until the cashews turn golden and the raisins plump up. Set aside.
Roast the Vermicelli
  1. In the same pan, add the broken vermicelli and roast, stirring continuously, for 2 to 3 minutes until it turns golden and smells nutty. Watch closely — it goes from golden to burnt quickly.
Cook the Payasam
  1. Pour in the milk and bring to a gentle boil over medium heat, stirring occasionally so the milk does not scorch at the bottom.
  2. Once boiling, reduce heat to low and simmer for 8 to 10 minutes, stirring every couple of minutes, until the vermicelli is fully cooked and the milk has thickened slightly.
  3. Reduce heat to very low. Add jaggery powder and stir until fully dissolved. Taste and adjust sweetness.
  4. Stir in the dry fruit powder (2 heaped tablespoons) and the cardamom powder. Simmer for 2 more minutes — the payasam will thicken noticeably.
  5. Add saffron milk if using. Stir and remove from heat.
Serve
  1. Ladle into bowls and garnish with the reserved roasted cashews, raisins, chopped nuts, and a few saffron strands.
  2. Serve warm immediately, or let cool to room temperature, then refrigerate. It thickens further as it cools — add a splash of warm milk to loosen before serving cold if needed.

Notes

Dry fruit powder batch: Make a larger batch (double or triple the quantities) and keep in a jar. It also goes into smoothies, warm milk, and porridge.
Jaggery tip: Add jaggery off the heat or on very low heat to prevent the milk from curdling. If you see any curdling, whisk briskly — it usually comes back together.
Consistency: The payasam thickens as it cools. For a thinner consistency, add an extra 1/4 cup of milk while cooking. For a thicker, pudding-like texture, simmer for an extra 5 minutes.
Vegan version: Replace milk with full-fat coconut milk or oat milk. Skip the ghee and use coconut oil to roast the vermicelli.
Storage: Store in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of milk on the stovetop or microwave for 60 seconds.
Make-ahead: Make a full pot on Sunday and refrigerate for the week. Perfect as an after-school snack served warm or cold.
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