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    Home ยป Recipes ยป Payasam

    Vermicelli Kheer | Semiya Payasam

    Published: Oct 17, 2017 ยท by Nisha

    Jump to Recipe Print Recipe

    Semiya (Vermicelli) cooked in milk to get a rich and creamy dessert. It is topped with cashews, raisins, almonds & pistachios. Serve it chill or warm.

    Payasam is a dessert that is a must on all special occasions. Commonly known as kheer in the northern parts of the country and payasam in the south has many interesting legends and myths associated with the origin of this dessert. People in the south relate to a folktale in Ambalapuzha in Kerala, some link it to Puri jaganath temple in Orissa, where it was served as Prasad, it was mentioned in the Padmavat of Gujarat in the 14th century and it is also mentioned in Ayurveda. So, this dessert is there from the ancient times, evolved and adapted to its current time. Not just in India, but this milk-based pudding is famous throughout the world in various forms. From rice pudding in the West to ksheer birinj in the middle east, this dish has its imprint throughout. It is loved and even revered by many cultures. It is the star dessert in Indian homes and is made during all occasions.

    semiya payasam vermiceli kheer in a clay bowl and exotic nuts on the side.

    In general, all milk-based kheer is done in the same way. Simmer and cook the ingredients (rice, vermicelli, sago) in milk. Then add the sweetener and finally garnish, it with nuts. A simple dish that is out of the world delicious!

    Top down shot of semiya payasam vermiceli kheer on a vintage tray

    Click here to see other payasam varieties. Do not forget to check this post for tips on how to make payasam without curdling the milk.

    5 from 2 votes
    Semiya Payasam | Vermicelli Kheer
    Print
    Semiya Payasam | Vermicelli Kheer
    Prep Time
    5 mins
    Cook Time
    20 mins
    Total Time
    25 mins
     

    Semiya (Vermicelli) cooked in milk to get a rich and creamy dessert. It is topped with cashews, raisins, almonds & pistachios. Serve it chill or warm. 

    Course: Dessert
    Cuisine: Indian, Tamil Nadu
    Keyword: semiya payasam, vermicelli dessert, vermicelli kheer
    Servings: 5 persons
    Ingredients
    • 1 liter milk (3 cups + 1 cup, divided)
    • 1 tablespoon ghee | clarified butter, divided
    • 10 no's each cashews, almonds, pistachios, raisins
    • 1 cup vermicelli (semiya)
    • 1 cup water
    • 6 tablespoon sugar
    • 2 tablespoon condensed milk (optional)
    Instructions
    1. In the same pan add the remaining ghee & semiya. Roast it until it becomes slightly golden brown. Also, you get roasted semiya at stores.

    2. Heat half a tablespoon of ghee, roast the cashews, almonds, pistachio & raisins separately; remove them from pan and keep it aside.

    3. Boil the milk (whole quantity) in a saucepan and keep it warm until we use. 

    4. Add 1 cup of water and 1 cup of milk. Allow it to cook. Add milk (about 1.5 cups) gradually as and when the liquid evaporates. Keep stirring the mixture frequently, else the milk will burn at the bottom.


    5. Once the vermicelli gets cooked, add the sugar & condensed milk (if using). Keep stirring and let it thicken. 

      Add the remaining milk and keep it for few more minutes until it becomes creamy.

    6. Turn off the stove and add cashews, almonds, pistachios & raisins. This thickens on cooling. So if you are serving later add some more milk and warm it before you serve.

    Recipe Notes

    If you use roasted semiya in give a quick stir in the remaining ghee (step 2) and continue.

     

    This recipe is for letter "V" under "Regional" theme. Check out other BM #32 Marathon runners' posts here in this page.

    View other "Payasam" recipes

    • Parangikai (pumpkin) Payasam
    • Kadalai Mavu Payasam | Besan Kheer
    • Carrot Kheer or Carrot Payasam
    • Thengai Paal Payasam

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    Reader Interactions

    Comments

    1. Sapana says

      October 23, 2017 at 10:02 am

      Such beautiful clicks Nisha. Looks so delicious and is perfect for any occasion.

      Reply
    2. Priya says

      October 22, 2017 at 6:28 pm

      Who can resist to this alluring kheer, super tempting and stunning clicks..

      Reply
    3. Veena Krishnakumar says

      October 21, 2017 at 5:41 pm

      Visiting your blog after a long time and these payasam cups are too inviting. May be i ask vibha to drop in:)

      Reply
    4. Jagruti says

      October 21, 2017 at 4:48 pm

      This semiya payasam sounds rich and delicious, love the classic dish anytime!

      Reply
    5. Afroz says

      October 21, 2017 at 2:46 pm

      Kheer looks so delicious, we usually make this during Eid. I make it often as daughter loves it a lotz

      Reply
    6. Priya Srinivasan says

      October 21, 2017 at 12:23 pm

      Oh wow, saw your posts on FB and was drooling over the pics da! Semme clicks!

      Reply
      • Nisha says

        October 21, 2017 at 12:47 pm

        Thank you so much, Priya. ๐Ÿ™‚

        Reply
    7. Jayashree says

      October 21, 2017 at 10:59 am

      This is one of the family favourite payasam at home. Liked your clicks.

      Reply
    8. Ruchi says

      October 21, 2017 at 10:14 am

      Lovely Payasam.. my loves this dessert. I also serve warm with masala Puri.. beautiful photography.. yum yum

      Reply
    9. themadscientiststskitchen says

      October 21, 2017 at 5:23 am

      I have already commented on this post but cannot stop myself from adding I love the new format your site is in. Love the pics too.

      Reply
      • Nisha says

        October 21, 2017 at 7:16 am

        Thanks Archana ๐Ÿ™‚

        Reply
    10. Avin says

      October 21, 2017 at 5:15 am

      So delicious, my papa makes them super tasty ๐Ÿ˜‡๐Ÿ˜‡

      Reply
    11. Pavani says

      October 20, 2017 at 5:14 pm

      Lovely clicks Nisha. I know I commented on your old post but wanted to tell you that the clicks are awesome and you are tempting me to make semya payasam asap (my husband is traveling -- so this is the best time ๐Ÿ™‚
      Also love the new look of your blog. Very clean and neat. I have to learn how to do the heading on top of the post and the Jump to recipe & Print recipe part. Can I bug you on Whatsapp??

      Reply
      • Nisha says

        October 20, 2017 at 7:03 pm

        Of course Pavanai. Anytime for you. ๐Ÿ™‚

        Reply
    12. Archana Potdar says

      October 20, 2013 at 12:37 pm

      Rich creamy delight. My favourite.

      Reply
    13. Rajani S says

      October 11, 2013 at 2:52 pm

      In my house, paal payasam is preferred over all other payasams. Semiya payasam is down in the list, but yet we relish it whenever its made..Yours look very nice and you have captured it beautifully.

      Reply
    14. Pavani N says

      October 08, 2013 at 10:38 pm

      Simple & delicious payasam. I rarely make it at home because of my husband's aversion to milk, but I really really like it ๐Ÿ™

      Reply
    15. Padmajha PJ says

      October 05, 2013 at 4:40 pm

      Looks nice,. This is an all time favorite prasad ๐Ÿ™‚

      Reply
    16. Preeti Garg says

      October 01, 2013 at 5:38 pm

      I love this payasam.. nice click.

      Reply
    17. Sapana Behl says

      September 29, 2013 at 4:35 pm

      I love this payasam ! Wonderfully done ....

      Reply

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    Nisha freelances as a food & product photographer/recipe developer & content creator in the F&B space.

    She loves everything about food and their stories! You can find her mostly in the kitchen trying to whip up something or reading culinary anecdotes.

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