Semiya payasam with coconut milk Recipe | Simple Vegetarian Method — Simple Dessert You Can Make Today

From the temples and kitchens of Tamil Nadu, this recipe carries centuries of culinary tradition. A sweet finish to any meal, this dessert is indulgent yet surprisingly simple to prepare at home.

Whether you're a seasoned home chef or a curious beginner, this Semiya payasam with coconut milk recipe is designed to deliver restaurant-quality results in your own kitchen. The step-by-step video above walks you through every technique — from preparation to plating — so you can cook with confidence.

The recipe uses 4 key ingredients including vermicelli, coconut milk, jaggery, cardamom. Each serving contains approximately 280 calories, with 4g of protein — making it a guilt-free addition to your diet.

Did you know? A festival favorite where roasted vermicelli turns golden before cooking. The coconut milk must be added off-heat to prevent curdling. Some use brown rice vermicelli for health. The dish traces to Portuguese influence introducing wheat products. Tempered with cashews and raisins. Represents South India's fusion cuisine. Served at weddings and birthdays. The payasam thickens upon cooling - best consumed fresh. Perfect with a hint of ghee.