Vermicelli Paayasam | How to make Vermicelli Paayasam

By Jonnadula Madhu  |  2nd Mar 2017  |  
4 from 1 review Rate It!
  • Vermicelli Paayasam, How to make Vermicelli Paayasam
Vermicelli Paayasamby Jonnadula Madhu
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About Vermicelli Paayasam Recipe

Paayasam or kheer is a lip smacking sweet dessert which originated in India and was a part of ancient Indian time.The first mention of kheer was found in ramayana and Mahabharata . In 14th century, it was mentioned as KSHIRIKA ( sanskrit word). Kheer is basically a rice pudding made with milk, sugar or jaggery and rice or vermicelli or sago.It combines the fat in milk with the starch in rice to boost energy. Kheer originated in india and spread to other countries with little variations.( in olden days rice grain was available in plenty in india and was expensive in other countries).In ayurveda, kheer was mentioned as a medicine to heal many stomach ailments.A variation of kheer was named as firni from persia, shola from iran and Afghanistan, sheer from persia, eight jewel rice pudding from china, rice pudding from europe and oriza from rome.It has a long history but the recipe is very simple and healthy.

Vermicelli Paayasam, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Vermicelli Paayasam is just mouth-watering. This amazing recipe is provided by Jonnadula Madhu. Be it kids or adults, no one can resist this delicious dish. How to make Vermicelli Paayasam is a question which arises in people's mind quite often. So, this simple step by step Vermicelli Paayasam recipe by Jonnadula Madhu. Vermicelli Paayasam can even be tried by beginners. A few secret ingredients in Vermicelli Paayasam just makes it the way it is served in restaurants. Vermicelli Paayasam can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Vermicelli Paayasam.

Vermicelli Paayasam

Ingredients to make Vermicelli Paayasam

  • Milk- 1 litre
  • Vermicelli- one cup
  • sago- 2 tbsp
  • jaggery- as per our sweetness or 1 cup
  • Elachi or cardamom -6 ( powdered)
  • Dry fruits like almonds, cashews, raisins

How to make Vermicelli Paayasam

  1. Boil milk in a heavy bottomed pan along with 3 cups of water ( vermicelli and sago cooks better in water)
  2. In a non stick pan, add ghee and fry vermicelli and sago along with few cashews. ( use less vermicelli and sago if doing rice Paayasam. Add 1 cup of rice and 2 tbsp of vermicelli and sago)
  3. Once the milk comes to a boil, add fried vermicelli and sago and let it cook for 20 minutes.
  4. Add elachi powder and sugar if using sugar ( jaggery should not be added to milk when hot.).
  5. Fry cashews, almonds, raisins in ghee and garnish while serving hot or keep chilled .
  6. If using jaggery, boil jaggery with little water and filter it.
  7. Add to paayasam after 15 minutes after removing from flame.
  8. Enjoy hot or chilled paayasam

My Tip:

If you dont have time to wait till vermicelli and sago gets cooked, then boil in pressure cooker with a cup of water for 1 whistle and remove from flame. Also, we can use condensed milk to get thick consistency of milk. If using milk maid, make sure to add less sugar, as milk maid contains lot of sugar.

Reviews for Vermicelli Paayasam (1)

Preeti Gurung2 years ago

Lovely payasam recipe!

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