Semiya Kheer | Semiya Payasam
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.