Ragi Semiya Payasam

Cooks in: 20 Minutes Serves: 2 People

Semiya/Vermicelli Payasam/kheer is a dessert loved by almost everyone! This has an important place during functions and festivals. I replaced the normal vermicelli with Ragi vermicelli and it was as tasty as the traditional semiya payasam!!


  • 1/2 cup Ragi Vermicelli/Semiya
  • 1 Cup Milk
  • 1/8 Tsp Cardamom Powder
  • 5 Tsp Brown Sugar
  • A few strands of saffron
  • 2 Tsp ghee fried nuts


  1. Wash and drain vermicelli and put them in a coffee tumbler.
  2. In a 2 Ltr Pressure Cooker
  3. Add milk, cardamom powder and saffron strands.
  4. Place the tumbler in the middle.
  5. Close and cook for 2 whistles.
  6. Open after pressure settles down.
  7. Transfer the cooked vermicelli to the milk, add sugar and fried nuts.
  8. Mix and keep covered for 10 minutes. Aromatic semiya payasam ready!
  9. Serve warm.

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  1. Hi,
    Thank you so much for the simple and healthy recipe.I tried with both ragi and corn vermicelli. Came very well with beautiful texture of the vermicelli which we have used. It’s very much unique recipe which gives nice dish with less time and limited ingradients.
    I just loved it.
    I have skipped saffron alone due to unavailability.

    1. Hi Divya,
      Very glad to know that the dish came out well. You can use any millet vermicelli for this recipe. Please share a picture whenever you try a recipe through fb page messenger so that I can publish it as a validation post. Thanks so much for sharing your experience.

  2. Hello Ma’am,

    Can we substitute almond milk (Store bought) for the milk in recipes or do they need be added after opening the pressure cooker for the payasams?

    Thank you,

    1. Hi Deepti,
      You can use cashew milk or almond milk as substitute for dairy milk for all the recipes. Thanks for your visit.

    1. Hi Pankajam,
      Thanks for the validation. Happy to receive one from you! Your payasam looks exactly same as mine!! Thats the beauty of OPOS!! Works exactly the same for everyone anywhere!

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