Seviyan Payasam

Seviyan Payasam is a delicious South Indian dessert that can be enjoyed year-round. Seviyan Payasam is perfect for any occasion - it's light and flavorful, but not too sweet. Plus, it is easy to make and can be served warm or cold for a unique twist. Enjoy Seviyan Payasam with your family and friends today - it's sure to be a hit!



What is Seviyan payasam?

Seviyan Payasam is a traditional South Indian dessert that is sure to please the sweet tooth. It's made from vermicelli, ghee, sugar, cardamom, and nuts, and has a mild yet irresistible flavour. Seviyan Payasam is often served as a celebratory dish at festivals and special occasions. The combination of creamy and crunchy textures makes Seviyan Payasam a delightful treat. For a special twist, top it with coconut flakes or rose petals. Seviyan Payasam is the perfect way to end any meal! Try it today and see why Seviyan Payasam is a favourite around the world. Seviyan Payasam is rich in flavour yet light on the stomach, making it an ideal sweet treat for any occasion. Seviyan Payasam is worth trying – it'll be sure to delight your taste buds and put a smile on your face! So don't wait any longer - try Seviyan


How to make Seviyan Payasam 

  1. Start by roasting your seviyan in some ghee in a stainless steel frypan. Roast the seviyan till the colour darkens a bit. 
  2. To the roasted seviyan add some water and mix. Cook the seviyan in the water for 3-4 minutes or till the water is evaporated.
  3. Add the whole milk and cardamom sugar. Stir and cook the seviyan in the milk. Add some condensed milk to the pan as well and mix them. Simmer the mixture till it is slightly thick.  
  4. Add some chopped nuts into the frypan and simmer for 2-3 more minutes. Top it off with some more chopped nuts and serve it hot.

More Seviyan Recipe:


1. Seviyan Cups With Coconut Rabri And Fresh Fruits

2. Milk Seviyan

3. Best ever Sevai kheer

Expert Tips

  1. The water is added to stop the seviyan from over roasting.
  2. Make sure that you use whole milk for the most thick and creamy end results.
  3. Cardamom powder is added, instead of cardamom pods, for some direct flavour. 

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