Payasam: Creamy, Dreamy Comfort You’ll Fall in Love With

Enjoy a Dessert That’s Rich in Flavor and History

What if the simplest ingredients in your pantry could transport you to a centuries-old South Indian celebration with just one spoonful?

Let me introduce you to paysam, a creamy, dreamy comforting dessert that’s as rich in history as it is in flavor.

There’s something undeniably magical about South Indian payasam. It’s warm, sweet, fragrant—and when done right, it’s the kind of dessert that feels like a cozy hug from the inside out.

Whether you’re celebrating a festival, capping off a special meal, or just craving a comforting sweet treat, payasam is your go-to dessert. Every spoonful carries meaning and a warmth that transcends the ingredients.

A Spoonful of History in Every Bite

Payasam is one of the oldest desserts in India, with deep roots in temple culture.

This scrumptious dessert has long been a part of religious offerings, festive rituals, and family gatherings.

Temples in Kerala still serve traditional payasam as a blessed offering and the recipe hasn’t changed much in centuries. Why mess with perfection?

But here’s what’s truly magical: despite its ancient roots, payasam adapts beautifully to modern kitchens.

That means you can whip up a batch with pantry staples, feel wildly accomplished, and connect with generations of South Indian cooks in the process.

Win-win.

Meet Semiya Payasam: Quick and Creamy

While there are dozens of regional versions—some made with rice, others with lentils or tapioca—the semiya payasam, made with vermicelli, is a classic for a reason.

It’s fast, flavorful, and utterly luxurious thanks to a few key ingredients: butter (or ghee), vermicelli, milk, sugar, cardamom, saffron, cashews, and plump raisins.

What makes semiya payasam shine is its balance—the creaminess of slow-simmered milk, the nutty chew of toasted vermicelli, and the pops of texture from pan-toasted cashews and golden raisins.

Cardamom and saffron infuse the payasam with an aromatic and earthy warmth.

Unlike the thick, set puddings many Americans are familiar with, payasam is more fluid and pourable. It’s meant to be sipped from a spoon, not scooped. It’s closer to a drinkable custard than a scoopable pudding.

Payasam: A Dessert That’s Always in Season 

Hot or cold, payasam never goes out of style. Serve it warm for a soul-soothing experience, or chill it for a cool, creamy dessert that tastes like silk on a spoon.

It’s the kind of dish that feels at home during a festive celebration or a quiet moment on the couch. And because it comes together in about 30 minutes, it’s perfect for last-minute entertaining or when your sweet tooth strikes without warning.

And it’s versatile.

You can swap the vermicelli for rice, lentils, or even tapioca pearls. Top it with pistachios instead of cashews.

Make payasam today and taste the tradition that’s been warming hearts for centuries.

*As an Amazon Associate I earn from qualifying purchases.*

Payasam: Creamy, Dreamy Comfort You’ll Fall in Love With

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Discover the rich, creamy comfort of South Indian payasam—easy to make, unforgettable to taste. Make it today!

• Author: Chef Sandra Lewis

Ingredients

Units USM Scale 1x2x3x

• 3/4 cup vermicelli (semiya)
• 2 tablespoons unsalted butter (or ghee) + additional for sautéing the cashews and raisins
• 4 cups whole milk
• 1/2 cup sugar
• 2 tablespoons sweetened condensed milk
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon saffron

Garnish

• 2 tablespoons cashews
• 2 tablespoons golden raisins

Cook Mode Prevent your screen from going dark

Instructions

1. Melt 2 tablespoons of the unsalted butter in heavy-bottomed pot.
2. Add the vermicelli and toast on low heat until golden brown.
3. Pour in the milk and bring it to a gentle boil. Turn it down and let the milk lightly simmer, 5 minutes or until the vermicelli has softened. Stir it occasionally so that the milk does not scorch.
4. Add the sugar and stir until dissolved.
5. Stir in the condensed milk.
6. Stir in the ground cardamom and saffron strands.
7. Simmer another 5 minutes or so, on very low heat while you prepare the garnish.
8. Melt a small amount of unsalted butter (or ghee) in a sauté pan. Once melted, add the cashews and sauté until the cashews are lightly browned and the raisins are plumped.
9. Serve it in a dessert coupe warm or refrigerate it and serve it chilled.