Sanjeev Kapoor

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Vermicelli Payasam Recipe

Traditional sweet made on auspicious occasions.

This is an exclusive website recipe.

Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium

Vermicelli Payasam

Main Ingredients







  • Milk
    7 1/2 cups
  • Vermicelli
    100 grams
  • Almonds
  • 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


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.

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