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Semiya Payasam
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5 from 3 votes

Semiya Payasam

Semiya Payasam is an Indian style pudding made with milk and vermicelli noodles scented with cardamoms and studded with raisins. My vegan version is dairy-free and just as delicious.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: Indian
Diet: Vegan, Vegetarian
Servings: 8 servings
Calories: 244kcal


  • 1 cup vermicelli noodles (or sub angel hair pasta. Break into one-inch pieces.)
  • 4 cups almond milk
  • ½ cup sugar
  • ½ cup chopped nuts (You can use a mix or any one of these-- pistachios, cashews, walnuts and almonds)
  • ¼ cups golden raisins
  • 2-3 drops pure vanilla extract
  • ½ teaspoon ground cardamom
  • 2 teaspoon vegetable oil


  • Heat 1 teaspoon of oil and add the broken vermicelli pieces. Roast over a medium flame, stirring frequently, until the pasta gets lightly golden-brown and is evenly toasted. Remove to a plate and set aside.
  • Heat the remaining teaspoon of oil and then add the cardamom, nuts and raisins. Roast them, stirring frequently, about three to four minutes or until the nuts are lightly golden.
  • Add the almond milk and then the roasted vermicelli.
  • Give everything a good stir, bring the mixture to a boil, and let it cook about five minutes.
  • Add the sugar and the vanilla extract and let the payasam cook another 10 minutes or until it thickens noticeably and the pasta is very tender.
  • Turn off the heat and serve the payasam warm or chilled. It is delicious either way.
  • Tip: The Kheer thickens as it stands, so thin it out, if needed, with some almond milk before serving.


Calories: 244kcal | Carbohydrates: 42g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 217mg | Potassium: 77mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 165mg | Iron: 1mg