Payasam is a creamy and delicious rice pudding that’s easy to make. Using a small number of ingredients, payasam is perfect if you’re looking to try out a new dessert recipe.


½ cup of vermicelli
1 ½ cups of milk
½ cup of sugar
¼ teaspoon of cardamom seeds (crushed)
6 cashew nuts
6 raisins
A pinch of salt
2 teaspoons of ghee


  1. Heat up a pan and add a teaspoon of ghee over medium-low flame.
  2. Add vermicelli and roast, stirring continuously until light golden brown and then set aside.
  3. Reduce the flame to low then add another teaspoon of ghee with the roast cashew nuts and raisins.
  4. Once the raisins become plump and the cashew nuts turn golden brown, remove and keep aside.
  5. Take a heavy bottomed pan and pour in the milk.
  6. Bring to boil, stirring continuously while on medium flame.
  7. Add the roasted vermicelli and cook until the vermicelli softens.
  8. Add the sugar and stir until dissolved.
  9. Add cardamom and salt, stir to combine.
  10. Let it cook for an additional minute before adding in the cashew nuts and raisins.
  11. Stir well and switch the flame off.
  12. Your payasam is ready, serve warm or chilled.


Payasam thickens as it cools. If you like it thinner, add more milk at the time of serving. Alternatively, if you want a richer payasam, substitute condensed milk or evaporated milk for sugar. You can also always throw in more raisins or cashew nuts if you want.

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