Vermicelli Payasam

Traditional sweet made on auspicious occasions.A quick Indian sweet made using milk and sugar. Learn to make vermicilli payasam This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Milk, Vermicelli
Cuisine Karnataka
Course Desserts
Prep Time 11-15 minutes
Cook time 31-40 minutes
Serve 4
Taste Sweet
Level of Cooking Moderate
Others Veg

Ingredients list for Vermicelli Payasam

  • 7 1/2 cups Milk
  • 100 grams Vermicelli
  • 8-10 Almonds
  • a few strands Saffron (kesar)
  • 2 tablespoons Ghee
  • 1/4 tablespoons Green cardamom powder
  • a pinch Nutmeg powder
  • 2 tablespoons Sunflower seeds (charoli/chironji)
  • 1/2 cup Sugar
  • 8-10 Pistachios


  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.
  2. Simmer, stirring continuously till it is thick and reduced to half the original quantity. Keep aside. Heat ghee in another thick bottomed vessel.
  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.
  4. Add cardamom powder, nutmeg powder, saffron, sunflower seeds, almonds, pistachios and sugar and continue to simmer for another five minutes. Serve hot.

Nutrition Info

Calories 2245
Carbohydrates 61.6
Protein 266.3
Fat 104.1