Semiya Payasam Recipe | Vermicelli Kheer

By : | 0 Comments | On : December 31, 2015 | Category : Dessert

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Semiya Payasam Recipe / Vermicelli Kheer is a sweet dessert made with simple ingredients. This is a staple recipe in most of the weddings and festivals. 2015 has been a great year for me as I have stepped into the blogging world. I want to start this new year 2016 with a sweet post – Semiya payasam. Stay tuned for interesting recipes in this upcoming year.

Wish you all a happy, healthy and prosperous new year 2016

Semiya Payasam Recipe

Semiya Payasam Recipe

Semiya Payasam Recipe |  Vermicelli Kheer

Recipe Cuisine: South Indian | Recipe Category: Dessert / Sweet
Preparation + Cook Time : 30 Mins | Serves : 4

  • Semiya / Vermicelli  – ½ cup
  • Milk – 2 ½ cup
  • Condensed Milk – 2 tblsp (optional)
  • Sugar – ½ cup
  • Cashew nuts – 5 to 6
  • Raisins – 5 to 6
  • Elachi – 2 (crushed)
  • Saffron – Few strands (optional)
  • Ghee – 4 tsp
1. Heat ½ tsp of ghee in a kadai. Fry cashews, raisins and keep by side. Soak saffron strands in lukewarm milk.
Semiya Payasam Recipe Step1
2. In the same kadai, roast vermicelli until golden brown.
Semiya Payasam Recipe Step2
3. Take boiled milk in a vessel, add vermicelli and bring to boil, until the vermicelli turns soft and cooked.
Semiya Payasam Recipe Step3
4. Now add sugar and cook in medium flame till the payasam gets thickened. Then add 2 tblsp of condensed milk, elachi and cook for another 2 to 3 minutes.
Vermicelli Kheer Step4
5. Finally add fried cashews, raisins, saffron soaked in milk and give a stir. Switch off the flame.
Vermicelli Kheer Step5
Yummy Vermicelli Kheer is ready to serve.


  1. You can cook the semiya in water also and the ratio of semiya and water is 1:4.
  2. Adding saffron strands and condensed milk is optional for this Semiya Payasam Recipe. But both gives rich taste .
  3. This payasam thickens with time so add little warm milk before serving.
  4. Cooking semiya in milk gives a creamy taste to the payasam.

Vermicelli Kheer

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