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.

Semiya Kheer | Semiya Payasam | Vermicelli Kheer
Semiya Kheer | Semiya Payasam | Vermicelli Kheer

I also make Semiya Payasam as naivedyam for festivals and will be doing so this weekend for Ugdai as well.

This payasam is a part of my Collection of Ugadi Recipes.

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

How to Make Semiya Payasam | Semiya Kheer | Vermicelli Kheer

Semiya Kheer | Semiya Payasam | Vermicelli Kheer
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins

This is the recipe for Semiya Payasam  (also called Semiya Kheer) that is a traditional favourite in India for festive occasions. Made with thick vermicelli, it is creamy, rich, and simply delicious. 

Course: Dessert, Sweets
Cuisine: Indian Food, South Indian
Servings: 4 People
Author: Aruna
  • 1/2 Cup Thick Vermicelli, Semiya ~50 Gms
  • 1/2 Litre Milk
  • 2/3 Cup Sugar ~75 Gms
  • 1 Tbsp Kishmish, Raisins
  • 1 Tbsp Split Cashews, Kaju
  • 1 Tsp Cardamom Powder
  • 2 tsp Ghee
  1. In a heavy bottomed vessel, over low heat, melt the ghee.

  2. Add the cashews and raisins. Stir-fry till the cashew starts to change colour.

  3. Add the vermicelli and stir-fry till it turns light brown.

  4. Now add the milk to the roasted vermicelli and stir.

  5. Over medium flame, bring the milk to a gentle boil and let the vermicelli cook till soft. Stir at regular intervals or the semiya will settle at the bottom and burn.

  6. After the semiya is cooked, add the sugar and cardamom powder. Semiya will swell up a bit and be translucent when cooked.

  7. Let the milk simmer till the sugar has dissolved.

  8. Take the Semiya Kheer of the heat. Cover and set aside.

  9. You can serve the Semiya Kheer warm, or refrigerate and serve it cold.


Semiya Payasam
Semiya Payasam

Recipe with Step-by-Step Method to Make Semiya Payasam | Semiya Kheer | Vermicelli Kheer

  1. In a heavy bottomed vessel, over low heat, melt the ghee.
  2. Add the kaju and kishmish.
  3. Stir-fry till the cashew is light brown.
  4. Add the semiya  and roast till it turns light brown. I used pre-roasted semiya that you get in the market and so did not need to fry it long.

  5. Add the milk and mix well.
  6. Turn up the heat to medium and let the semiya cook in the simmering milk. Stir at regular intervals or the semiya may stick to the bottom of the vessel.
  7. Check that the semiya is cooked by pressing a couple of strands between your fingers. The semiya should be firm but break easily.
  8. Add the powdered cardamom and sugar to the milk. Mix well.
  9. Let the Semiya Payasam simmer for  to 3 minutes while stirring continuously to ensure that the sugar dissolves.
  10. Turn off the heat, cover and set aside for 10 minutes. The semiya will swell up a bit.
  11. Serve warm or chilled.
Semiya Payasam
Semiya Payasam

Carrot Payasam | Gajar ki Kheer

Carrot Payasam (Gajar ki Kheer) is a concept alien in my home. However, it seems to be very popular in many a South Indian home and so I decided to give it  shot. It was quite easy to make and my first thought was that it was a drinkable version of Gajar ka Halwa.

The the orange colour of this Carrot Payasam also seemed to appeal to the kids at home and in the neighborhood. As a result, the Gajar ki Kheer was greatly relished by the kiddos and I will soon be making another batch on demand from a neighbour. 🙂

This Payasam also get done very quickly and so can be a great dessert for unexpected guests or serve as one of the naivedyam items for Poojs that involve a lot of cooking.

Do try this payasam which is slightly off the traditional path and you will find many a fan.

Carrot Payasam, Carrot Kheer, Gajar ki Kheer

How to Make Carrot Payasam or Gajar ki Kheer

Carrot Payasam | Gajar ki Kheer
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Think of this Gajar ki Kheer or Carrot Payasam as a drinkable version of Gajar Ka Halwa. Its orange colour also appeals greatly to kids and is quite a hit with them.
Course: Dessert
Cuisine: Indian
Servings: 4 to 6 Cups
Author: Aruna
  • Cup Grated Carrot - 1
  • Cups Milk - 3
  • Cups Sugar - 2/3
  • Green Cardamom - 6
  • Cashews - 12
  • tbsp Ghee - 1
  1. Peel the green cardamom and crush the seeds to a fine powder. You will find it easier to grind/crush the seeds to a powder if you add about 1 tbsp sugar to it.
  2. Split the cashew nuts.
  3. In a pan, heat the ghee.
  4. Add the cashew and fry till light golden brown.
  5. Remove from the ghee and set aside.
  6. To the same ghee, add the carrot and saute for 5 to 7 minutes till the carrot loses its raw taste.
  7. Add about 1/2 cup milk and let the carrot cook a bit till soft.
  8. Let the cooked carrot cool.
  9. Grind the carrot to a fine paste.
  10. Return the ground carrot to the pan and cook for 3 to 5 minutes.
  11. Add the remaining milk and cardamom powder.
  12. Simmer the Carrot Payasam for about 5 to 7 minutes.
  13. Add the sugar and mix well.
  14. Turn off the heat.
  15. Add the cashews and mix well.
  16. Serve the Carrot Payasam (Gajar ki Kheer) warm or cold.


Gasagasala Payasam, Gasagase Payasa, Khus Khus Kheer (A Vegan Recipe)

I made Gasagasala Payasam (Gasagase Payasa, Khus Khus Kheer) to kick-off the festive season. The best part about this kheer is that it uses no milk at all and so this Vegan dessert can be enjoyed by all. This kheer is very very easy to make and is creamy in texture. Above all it tastes absolutely delicious; in fact, I had to make two batches in a single day because my family liked it very much. 🙂

Traditional Gasagasala Payasam uses milk. However, as I made this payasam, I realised it tastes great without the milk and left it as is. You could use vegan options like almond  or cashew milk, if you want. I used the cashew nuts and almonds which are commonly found in Indian kitchens.

This version of the Gasagase Payasam uses sugar. I will post a version with jaggery and milk later in the month.

Click here for more kheer or payasam recipes.

Vegan Gasagasala Payasam, Gasagasala Payasam, Khus Khus Kheer, Poppy Seeds Kheer


How to Make Vegan Gasagasala Payasam, Gasagase Payasa, Khus Khus Kheer

Gasagasala Payasam, Gasagase Payasa, Khus Khus Kheer - Vegan Recipe
Prep Time
2 hrs
Cook Time
15 mins
Total Time
2 hrs 15 mins
Make this creamy vegan Gasagasala Payasam (called Gasagase Payasa in Kannada and Khus Khus Kheer in Hindi) this festive season and surprise everyone with a delicious kheer that uses no milk.
Course: Dessert
Cuisine: Indian
Servings: 4 Cups
Author: Aruna
  • 2 tbsp Gasagasalu, Gasagase, Poppy Seeds, or Khus Khus
  • 2 tbsp Rice
  • 12 Cashews
  • 12 Almonds
  • 1/2 Cup Grated Coconut
  • 3/4 Cup Sugar
  • 6 Green Cardamom Pods
The Preparations
  1. In a pan, over low heat, toast the poppy seeds till they start to change colour.
  2. Remove into a bowl.
  3. In the same pan, over low heat, toast the rice seeds till they become poppy seeds opaque and white.
  4. Add to the bowl with poppy seeds.
  5. To this bowl, add the cashews.
  6. In another bowl, place the almonds.
  7. Add enough warm water to both the bowls to cover all the ingredients and set aside for 1 hour. I soaked everything for a couple of hours so grinding became very easy.
Making the Gasagasala Payasam or Gasagase Payasa
  1. Peel the soaked almonds and discard the skin.
  2. Peel the cardamom pods.
  3. Grind the soaked poppy seeds, rice, cashews, peeled almonds, cardamom seeds, and coconut to a smooth paste. Add water, if required.
  4. Add the ground paste to a heavy bottomed vessel or a non-stick pan.
  5. Add 1 cup water.
  6. Over low to medium heat, bring the mix to a gentle simmer while stirring constantly. Ensure that you stir the mix constantly otherwise, it will become lumpy. If the mixture becomes too thick, add more water.
  7. When the mixture has been simmering for 5 minutes, add the sugar and mix well.
  8. Turn off the heat and add another cup of water. You could also add boiled milk.
  9. Mix well.
  10. Garnish with slivered almonds.
  11. Serve the Gasagasala Payasam or Gasagase Payasa warm or cold.


Vegan Gasagasala Payasam, Gasagasala Payasam, Khus Khus Kheer, Poppy Seeds Kheer with Cashews and Almonds


Ada Pradhaman – Onam Special Recipe from Kerala

Ada Pradhaman - Onam Recipe
Ada Pradhaman – Onam Recipe

Ada Pradhaman is an essential part of Onasadya (also known as Onam Sadya). It is essentially a rich payasam/kheer where ada (steamed rice flour flakes) are cooked in a wonderful mix of jaggery and coconut milk. It is super simple to make and just as delicious. You could also try its cousin Palada Pradhaman which is cooked in milk and sugar.

I made this for Onam this year. However, with Varalakshmi Vratam coinciding with Onam this year, I was pressed for time and am posting it now, when I have time to catch a breath!

I also made it with store-bought coconut milk and so this recipe reflects those measures.

You will find more delicious dishes in this Collection of Onam Sadya Recipes!

How to Make Ada Pradhaman for Onam Sadya

Serves: 4

Time: 30 Minutes


  1. Ada – 1/2 Cup
  2. Thick Coconut Milk – 1.5 Cups
  3. Grated Jaggery – 1.5 Cups
  4. Coconut Pieces (1/4″ thin pieces) – 2-3 tbsp
  5. Cashews – 10 to 12
  6. Chukku or Dry Ginger Powder – 1/4 tsp
  7. Roasted Cumin Powder – 1/4 tsp
  8. Green Cardamom – 4 or 5
  9. Ghee – 1 tbsp

Ada Pradhaman Recipe from Kerala

Method to Make Ada Pradhaman

  1. The Basic Preparations
    1. Peel and powder the green cardamom.
    2. Split the cashews.
    3. Heat 1 tbsp ghee.
    4. Stir-fry the coconut pieces in ghee till they start to brown.
    5. Remove and set aside,
    6. Stir-fry the cashews in ghee till they start to brown.
    7. Remove and set aside.
  2. Preparing the Ada
    1. Dilute 1/2 cup coconut milk with 2/3 cup water.
    2. Bring the diluted coconut milk to a boil.
    3. Add the ada to the boiling coconut milk.
    4. Over low flame, cook till the ada is cooked.
    5. Set aside.
  3. Making the Jaggery Syrup
    1. In a heavy bottomed vessel, add the grated jaggery and 1/2 cup water.
    2. Heat till the jaggery is melted.
    3. Turn off the heat.
    4. Add the chukku podi, cardamom powder, and cumin powder.
  4. Making the Ada Pradhaman
    1. In a heavy bottomed vessel, add the melted jaggery and cooked ada (along with all the liquid).
    2. Add the rest of the coconut milk.
    3. If the Ada Pradhaman is very thick, add a little water.
    4. Simmer over a medium flame for 5 to 7 minutes.
  5. Add the fried cashews and coconut.
  6. Serve warm or at room temperature.
Ada Pradhaman for Onam and Vishu
Ada Pradhaman for Onam and Vishu


Pesara Pappu Payasam (aka Pasi Paruppu Payasam or Moong Dal Kheer) – With Sugar

Pesara Pappu or Pasi Paruppu Payasam, Moong Dal Kheer
Pesara Pappu or Pasi Paruppu Payasam

With the advent of the month of Shravan (sometime in July-August according to the Gregorian calendar) begins the festival season in India and my mind is full of ideas of how to celebrate the plethora of festivals and poojas that await us. In our home, the first major Pooja of the season is Varalakshmi Pooja.

Celebrated on the Friday that precedes the full-moon in the month of Sravan (Shravana Pournami Poorvaasta Shukravaare or simply the Friday before Raksha Bandha or Nariyal Poornima) by married women across Andhra Pradesh, Karnataka, and some parts of Tamil Nadu, Varalakshmi Pooja is said to bestow prosperity and well-being on the family.

Sri Lakshmi is the Goddess of Prosperity and manifests in many forms. As Varalakshmi (Vara =  boon), she grants her devotees their wishes. Legend has it that Varalakshmi appeared in the dreams of a lady called Charumati and asked her to perform Varalakshmi Vratam. Charumati performed the Vratam along with other ladies from the village and as soon as the Pooja was over, they ladies found themselves blessed with riches.

Any pooja/vratam is said to be complete only after listening to the Katha or story about the origins of the pooja. As a child, I was most interested in this part of the pooja because the stories fascinated me.

The pooja involves offerings of clothes, jewellery, flowers, leaves, and assorted types of food to the goddess. The naivedyam at my home typically includes at least two sweet dishes; one “dry” sweet such as Poornam Boorelu, Bobbatlu or Chandrakantalu as well as a payasam such as Semiya Payasam, Pal Payasam, or Paravannam.

Here is another payasam that is popular with us; Pesara Pappu Payasam, which is known Pasi Paruppu Payasam in Tamil Nadu and Kerala. In this version, I have used sugar as it is faster to make this payasam this way. I will write about the recipe that uses jaggery or bellam in a later post.

Serves: 4

Time: 45 Mins


  1. Pesara Pappu or Moong Dal – 3/4 Cup
  2. Milk – 3 Cups
  3. Water – 1/2 Cup
  4. Sugar – 2 Cups or To Taste
  5. Cashews – 8 to 10
  6. Raisins – 8 to 10
  7. Green Cardamom – 3 or 4
  8. Ghee – 1 tsp


  1. Dry roast the pesara pappu till it starts to change colour.
  2. Add 1 cup milk and 1/2 cup water.
  3. Pressure cook for 4 to 6 whistles, or till the pesara pappu is of mashable consistency. Use a large vessel so that there is a lot of empty space after adding the pappu, milk, and water because milk has a tendency to boil over. 
  4. Using a heavy ladle, mash the dal.
  5. Peel the green cardamom and crush the seeds to a coarse powder. It is easier to crush cardamom seeds if you add about 1 tsp of sugar. The volume makes it easier to crush the seeds.
  6. Add the remaining milk, cardamom, and sugar to the cooked pesara pappu.
  7. Mix well.
  8. Over medium heat, bring the payasam to a gentle simmer.
  9. Heat the ghee.
  10. Break the cashew in halves and add to the ghee.
  11. Stir-fry the cashew till it starts to change colour.
  12. Add the raisins and stir-fry till the raisins start to puff up.
  13. Add the fried cashew and raisins to the payasam.
  14. Mix well.
  15. Serve warm.


  • I find that cooking the pesara pappu in milk gives the payasam a richer taste. You could also cook it using just water.