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Vermicelli Payasam - South Indian Recipes


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Vermicelli Payasam

Vermicelli Payasam - Festive occasions and special days are marked by a payasam. Though this recipe uses vermicelli, you can prepare payasam with rice or sago. We also share some recipes for other varieties of payasam or kheer. Payasam is a comfort food of yore - one that was associated with festivals, happy occasions and celebrations. Served hot or cold, they are a welcome treat!


  • ½ cup vermicelli

  • 1 litre milk

  • 3 tbsp ghee

  • 6-8 cashews

  • ½ cup sugar

Fry the vermicelli in ghee and keep aside. Heat milk in a vessel and bring to a boil. Keep simmering and add the vermicelli. Keep stirring and continue simmering the milk till its volume is considerably reduced. Add sugar and allow it to blend well. Fry raisins and cashews and add it to the payasam. Flavor it with cardamom powder.


Dal payasam

Split Green gram 1 cup
Grated Jaggery 1 cup
Fresh coconut 1/2 cup
Rice flour 1/2 tbsp
Cardamom 2
Cashew a few

Grind coconut, cardamom, rice flour to paste with a bit of water. Dissolve jaggery in water. Cook green gram till pulp. Add the jaggery to the dal and allow it to cook for about minutes. Add the ground coconut mixture and cook for another 3-5 minutes. Add cashews roasted in a bit of ghee. Serve hot or cold.


Payasam can be made with rice, milk and sugar. This traditional 'paal payasam' is simmered till it reduces in quantity. The rich concoction is a fitting finale to any festive meal. Other than rice, payasam can be made with flattened rice(avval or poha), tapioca beads (javvarsi or sabudana) and broken wheat. It can be also flavored with nuts, raisins, cardamom, saffron or nutmeg.


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