Almond Vermicelli Pudding / Badam Semiya Payasam


Almond Vermicelli Pudding / Badam Semiya Payasam

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Serving Size: 3


  • 1 cup Semiya / Vermicelli
  • 8 Almonds / Badam
  • 11/2 cup Milk
  • 1 cup Sugar
  • 1 pinch Elaichi Powder
  • few Cashews
  • 2 cups Water
  • 2 sp Ghee


  1. Soak badam in hot water and remove the skin of the badam.
  2. Grind them with 1/2 cup milk & keep aside.
  3. Heat ghee and fry the vermicelli till light brown & keep aside.
  4. Boil water, add the semiya to the boiling water & cook.
  5. Once the vermicelli becomes soft add sugar and continue to cook.
  6. Pour the ground badam milk, elaichi to the vermicelli and stir well.
  7. Add remaining milk & mix well, let it cook for couple of mins on low flame. Turn off the flame and garnish with roasted cashews
  8. Now badam semiya payasam is ready for naivedyam.

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