Vermicelli Payasam Recipe - Traditional sweet made on auspicious occasions.

This is an exclusive website recipe.

Main Ingredients : Milk, Vermicelli

Cuisine : Karnataka

Course : Desserts

Vermicelli Payasam

Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

Vermicelli Payasam Recipe - How to make Vermicelli Payasam


Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium


  • Milk 7 1/2 cups

  • Vermicelli 100 grams

  • Almonds 8-10

  • Saffron (kesar) a few strands

  • Ghee 2 tablespoons

  • Green cardamom powder 1/4 tablespoons

  • Nutmeg powder a pinch

  • Sunflower seeds (charoli/chironji) 2 tablespoons

  • Sugar 1/2 cup

  • Pistachios 8-10


Step 1

Blanch almonds and pistachios in hot water. Drain, peel and cut into slivers. Soak saffron in two tablespoons of warm milk. Heat milk in a thick bottomed vessel and bring to a boil.

Step 2

Simmer, stirring continuously till it is thick and reduced to half the original quantity. Keep aside. Heat ghee in another thick bottomed vessel.

Step 3

Add vermicelli and sauté for three to four minutes or till light golden. Add milk and bring to a boil. Reduce heat and simmer for two to three minutes.

Step 4

Add cardamom powder, nutmeg powder, saffron, sunflower seeds, almonds, pistachios and sugar and continue to simmer for another five minutes. Serve hot.