Semiya Payasam, Semiya Kheer, or Vermicelli Pudding – 1

Semiya Payasam, Semiya Kheer, Vermicelli Pudding
Semiya Payasam, Semiya Kheer, Vermicelli Pudding

My family always wants something sweet to round off a lunch or dinner on weekends. One of the all-time favourite desserts is payasam or kheer of any sort. While I make payasam in many ways, Semiya Payasam is a popular choice because it gets done easily, and can be eaten cold or warm.

I also make Semiya Payasam as naivedyam for some festivals or a dessert to round off a festive meal.

You can make this payasam with thin semiya or thick semiya. This version of the semiya kheer has been made with thick semiya.


  1. Thick Semiya or Vermicelli – 1/2 Cup
  2. Milk – 3 Cups
  3. Sugar – 1 Cups
  4. Kaju or Cashew – 8 to 10
  5. Kishmish or Raisins – 8 to 10
  6. Choti Elaichi or Green Cardamom – 4 to 6
  7. Ghee or Clarified – 1 tsp


  1. In a heavy bottomed vessel, eat the ghee.
  2. Split the cashews in half and add them to the ghee.
  3. Fry till the cashew is light brown.
  4. Add the semiya  and roast till it turns light brown.
  5. Add the milk and kishmish.
  6. Peel the cardamom and powder the seeds.
  7. Add the powdered cardamom seeds to the milk.
  8. Bring to a boil and simmer till the semiya is cooked.
  9. Add the sugar and mix well till it dissolves.
  10. Serve warm or chilled.

34 thoughts on “Semiya Payasam, Semiya Kheer, or Vermicelli Pudding – 1

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