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Recipe Name: Semiya Payasam  
Category: Indian Regional Sub Category: Kerala


Prep Time Cook Time Serves
10 mins 30 mins 3



Vermicelli   1 cup
Milk   2 cups
Sugar   1/4 cup
A handful of Cashew nuts  
A handful of Raisins  
Saffron   1 pinch
Cardamom   2-3 pods
Water   1 cup
Ghee   2 tsp


  • Fry the vermicelli till light brown in ghee
  • In the meanwhile, boil the water.
  • Add the vermicelli to the boiling water and cover it. Keep stirring occasionally.
  • Once the vermicelli becomes soft, add the sugar and continue to stir.
  • Put the saffron in the milk and dissolve it, add this milk to the vermicelli.
  • Powder the cardamom and add it to the mixture.
  • Then fry the cashew nuts and almonds in ghee and add these.
  • Mix well and boil for about two minutes.
  • Serve Hot or Cold
Tags:   milk, vermicelli, calcium, dessertSemiya Payasam, vermicelli , add , boil , water , milk , brown , fry , light , handful , cashew , mixture , cardamom , then , gain, nuts , powder , dissolve , put , saffron , subcategory
Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   -
Amount Per Serving
Calories  Calories from Fat -
% Daily Value'
Total Fat  -
Saturated Fat  -
Trans Fat  -  
Cholesterol  -
Sodium  -
Total Carbohydrate  -
Dietary Fiber   -
Vitamin A     * Vitamin C  
Calcium   * Iron  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs