Semia payasam

Name: Semia payasam
Total time: 900 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 4 cups Milk; 1 cup roasted thin semiya; 2 cups or to taste Sugar; 1/4 tsp Saffron; 1 tablespoon Cardamom powder; 1 tablespoon Ghee; 20 Cashew; 1/4 c Dried raisins; 1 tablespoon Pistachios, powdered

Lakshmi Sridharan Ph D @cook_19872338

USA

db bd @ButtaBayB not too different from you recipe. I did not include condensed milk, Easy to makeeee and delicious.
Raksha bandan is about expressing sister’s love for brothers. My brother loves semia payasam #FA

Lakshmi Sridharan Ph D @cook_19872338

Saved

Ingredients

15 mins

4 servings

4 cupsMilk
1 cuproasted thin semiya
2 cupsor to taste Sugar
1/4 tspSaffron
1 tablespoonCardamom powder
1 tablespoonGhee
20Cashew
1/4 cDried raisins
1 tablespoonPistachios, powdered
dessert, payasam/kheer

Saved

Steps

15 mins

1

Gather the necessary ingredients. Place them near the cooking area.
2

Gather the necessary ingredients. Place them near the cooking area.
3

In a saucepan over low heat, fry the cashews and raisins in 1 tablespoon of ghee, for 1 minute until the cashews are golden brown and the raisins are salted. Turn off the stove.
In a small bowl, dissolve the saffron in 1 tablespoon of hot water. this gives beautiful color
4

In a heavy bottomed sauce pan, boil the milk. keep an eye on the milk to prevent overboiling. and boil it well for 5 minutes. Add the semiya and reduce the heat. Stir now and then. Let it thicken a little. Add the sugar. Let Add the saffron and cardamom powder and stir.
5

Add the roasted cashew nuts and raisins, payasam is ready in 10 minutes, taste and
serve. Garnish with pistachio powder. transfer to a serving bowl. Enjoy the delicious payasam with family and friends

Saved

Cooksnaps

Saved

Lakshmi Sridharan Ph D @cook_19872338

on August 07, 2025 20:53

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography