Facebook Google Plus Twitter Pinterest Blog

Semiya Payasam - Vermicelli Kheer - Vermicelli Pudding

Semiya Payasam - Vermicelli Kheer - Vermicelli Pudding

Semiya Payasam Recipe / Vermicelli Kheer Recipe / How to Make Vermicelli Kheer.

This dessert recipe is familiar one to all and a very common, popular sweet accompaniment of India with lunch or dinner. Almost all Indians acknowledge it and all would have tasted it at some point of time. It’s a dessert dish made on almost all occasions, festivals, birthdays or even on weekends. It can be served as a welcome dish during any occasions.. You can prepare this when you have guests at home. In North India it is known as Seviyan Kheer.

I made this Semiya Payasam for a get together and I used Sweetened condensed milk and sugar to sweeten it. Needless to say, they all enjoyed it very much and I saw people licking their spoons towards the end..We can go for a lot of improvisations to this to make it in your own style. Adding whole milk will give richness to the payasam.

It is a semi liquid, semi thick, traditional dessert prepared with roasted vermicelli and milk, simmered in milk and sugar and flavored with aromatic cardamom or saffron and garnished with ghee fried cashews and raisins. It is very easy to make and a favorite payasam irrespective of age groups and can be cooked quickly with very few ingredients available in your pantry.

Adding whole milk gives preferable creamy colour and creamy taste to this payasam. You also get the health benefits by consuming this payasam as it contains Semiya which is made from wheat, plus cashews and dried grapes.

I love the aroma that we get while roasting the semiya in ghee. It takes me to nostalgic memories. My mom sometimes add fried coconut pieces too along with cashews and raisins.

I love the chilled payasam rather than the warm counterpart.

You may also be interested in Gajar ka Halwa / Carrot Halwa, Caramel Custard, Almond Pudding, Kadalaparippu Prdhaman / Split Chick Peas in Jaggery Sauce..

A Close Up View
Here is my recipe for Semiya Payasam or Vermicelli Pudding.

Preparation Time - 5 minutes
Cooking Time - 20 minutes
Servings – 6
Author - Seena

Ingredients for Vermicelli Kheer:

Broken Roasted Vermicelli - 2 cups
Ghee – 2 tbsp
Skimmed Milk - 4 cups (1 cup = 250 ml)
Whole Fat Milk - 4 cups
Sweetened Condensed Milk – ¾ cup
Sugar – ¼ to ½ cup
Crushed Cardamom - 4 pods
Cashew nuts - as required
Raisins - as required

How to make Semiya Payasam:

Heat ghee in a pan and fry the raisins until they swell. Then fry cashews nuts till they become light golden brown, remove from stove and keep aside.

Heat a heavy bottom pan and add skimmed milk and fat milk and mix it well. Bring it to boil. When it is boiled, add crushed cardamom pods and stir it well. Now reduce the flame and add the sugar stirring continuously until the sugar dissoles. Next slowly add the roasted vermicelli in to the milk. Stir it continuously. Allow it to come to boil on medium heat. Simmer it for five or ten minutes till semiya is cooked, the flavours absorbed well and the payasam begins to get thick and creamy. Then add the condensed milk and combine everything well.

Turn off the heat and garnish with ghee fried raisins and cashews. Now your vermicelli payasam is ready to be served. Serve Semiya Payasam either warm or cold.

My Recipe Notes on Semiya Payasam:

> If ghee is not available, you can substitute it with clarified butter.
> You should not heat ghee for more than required as it lose its flavour.
> Fry and roast cashews and raisins one after the other as they take different time to cook.
> I used store bought roasted vermicelli. If you have unroasted vermicelli, then you can roast it in 1 or 2 tbsp ghee until light brown on medium heat for around 4 to 5 minutes.
> Do not over roast semiya because it will get difficult to cook. When colour starts changing, remove it from the stove and keep on stirring for one more minute and keep it aside.
> You can sub cardamom seeds with cardamom powder if you hate biting crushed cardamom. In that case use ¼ tsp of cardamom powder.
> Semiya payasam gets thickened when it cools down and when refrigerates. So at the time of serving adjust the consistency by adding ½ cup of milk, combine well and serve it. It will not change the taste.
> No need to add extra sugar as the sweetness of condensed milk is enough for its sweetness. You can increase or reduce the sweetness as per your liking.
> Condensed milk gives thickness and richness to the payasam. It’s optional anyway, but you can substitute it with milk and sugar.
> You can use Rose Essence or Saffron strands instead of Cardamom.
> You can cook vermicelli in water too, in that case take add 4 cups of water for 1 cup of vermicelli. But I prefer Milk as it makes the dessert rich.
> Any dry fruits of your choice could be added to the vermicelli payasam.
Pictorial of Vermicelli Kheer:

Take all Ingredients of Semiya Payasam.













Serve Semiya Payasam with your loved ones.. 

Happy Cooking




Links to this post
Create a Link


Notify me of follow-up comments by email.
Notify me of new posts by email.
Please input your rating

Thank you for taking time to visit my blog . Each of your comments are really valuable for me which motivates me to post more and more. I appreciate your valuable comments and suggestions. Hope you liked my space and please keep visiting for new recipes. Please do not leave comments with links to your blogs , events and advertisements.

  • Youcef (2015-05-25 06:45:27)
    Payasam looks quite comforting and deiuclois. Pretty clicks! I bought sago just a few hours back and will surely try this. Thanks a million, dear!! :
    Seena Koshy (2015-06-12 04:19:44)
    Thank you.. Glad to know that you loved it. Adding sago is a great addition..
  • beena (2014-11-08 14:56:07)
    Adipoli payasam,
    Seena Koshy (2014-11-09 00:30:00)
    thank you

Related Post

You may also be Interested in

Related Articles


Thank you for visiting Seena's Food Basket. If you found this recipe useful, please don’t hesitate to leave your comments and feedback about our posts. Share it with your friends today. All it takes is a simple click on the icons below. It will keep us motivated. Thank you. :)


About Me

Hi there, I am Seena Koshy, a teacher by profession, a triple Master’s Degree Holder by qualification, a Food Blogger, a passionate Food Photographer, whose ultimate pleasure lies in cooking. My passion for food is portrayed in my recipes which are tested in my kitchen and tasted by my family. I love to spend quality time in experimenting and cooking. Thank you for stopping by our food blog, where you can find well-crafted recipes.

Read More..

Subscribe Recipe