Creamy Payasam (Vermicelli Pudding)

READY IN: 45mins
Recipe by Indian Cook

This delicious dessert only needs 5 minutes of your time. It then simmers and needs no watching! A traditional way to end a south Indian meal. This can cook while you eat the main course.

Top Review by alvinakatz

I actually had to make some changes to this recipe to get it how I like it, but the good directions and the ease of making it gives it four stars. With the changes, I think it's a 5. I increased the sugar to 1/2 cup, otherwise it was not at all sweet enough. At 1/2 cup of sugar, it is still way less sweet than standard payasam, but I like it that way. If you use jaggery, a lesser amount will be fine. Also I would cut the ghee by a tablespoon. Too oily for our taste. And it needs a thread of saffron to make it really taste right. But a great method of preparing this dish. With the changes, this will be the way I make it from now on.

Ingredients Nutrition


  1. Put 3 Tbsp Ghee in a pan. A non stick saucepan is best.
  2. Add 10 cashews and fry till light brown.
  3. Add the raisins and fry till swollen.
  4. Add the vermicelli and fry for 5 min, stirring constantly until the strands are all light brown and a few are dark brown.
  5. Pour in the water and cook on low heat for 5 minutes. Let the vermicelli cook (no white centre).
  6. Add the milk and simmer WITHOUT stirring until the liquid thickens, about 30 minute.
  7. Add the sugar, mix well.
  8. Sprinkle powdered cardomom pods and remove from heat.

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