Vermicelli Pudding (Semiya Payasam)

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In a pan dry roast semiya (vermicelli) for 3-5 minutes and keep it aside.

In a separate vessel boil, soy milk for 3 minutes. Add date paste – let it boil for 5 minutes, add jaggery – mix well.

Add the roasted semiya and mix well, let it cook for 5 minutes. Set it aside.

Dry roast the cashews and raisins for 1 minute in a separate pan.

Mix the cashews and raisins with the semiya. Add elaichi powder – mix, transfer to a serving bowl.

Let it cool down for 1-2 hours prior to serving.


1 cup of semiya (vermicelli)
7 cups of soy milk
1 cup of water
1 cup of date paste
1/2 to 1 cup of jaggery
1 ounce of cashews (25-30)
1 tablespoon of golden raisins
1/4 teaspoon of whole elaichi powder