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Semiya Payasam Tartlets Or Seviya Kheer Tartlets

4.50 from 2 votes

Semiya Payasam Tartlets or Seviya Kheer Tartlets are as pleasing to the taste buds, as they are to the eyes. It is a total treat. Semiya payasam or seviya kheer is a very popular Indian dessert. So here, I have made an attempt to take this traditional semiya payasam to the next level, by encasing them in sweet little tartlet cases. The perfect blend of ingredients have been used to get the perfect texture for the pastry bases. The delicious semiya strands are cooked in creamy milk and cardamom, and finally sprinkled upon by the dry fruits fried in desi ghe. The authentic taste of true India. And I have tried to bring this Indian flavor with an international twist, by finally baking them on pastry bases to create a fusion dessert named Semiya payasam tartlets or seviya kheer tartlets.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Recipe CategoryContains Egg
Served AsSnacks
CuisineFrench, Fusion, Indian
Servings 4


  • Roasted Vermicelli seviya/semiya 1/2 cup
  • Milk 500 ml
  • Sugar 1/2 cup
  • Condensed milk 100 g
  • Crushed Cardamom 3
  • Cashew nuts sliced 1 tbsp
  • Almonds sliced 1 tbsp
  • Raisins 1 tbsp
  • Pistachios 1 tbsp
  • Ghee 3 tbsp
  • Salt 1/4 tsp
  • For Pastry Base Tartlet cases
  • All purpose flour 1 cup
  • Cold butter 1/2 cup
  • Sugar 1/4 cup
  • Salt 1/4 tsp
  • Cold water 1-2 tbsp
  • Egg 1


  • For preparing the pastry dough:
  • In a bowl, mix together the all purpose flour, salt and sugar.
  • Add in the cold butter and mix with clean fingers, until they form coarse crumbs.
  • Add the beaten egg and 1-2 tbsp of cold water.
  • Knead to form a dough. Do not over mix.
  • For preparing the semiya payasam filling:
  • Heat ghee in a pan.
  • Fry the dry fruits. I usually add the raisins first. When they begin to plump up, add in the cashew nuts and almonds. Roast until they turn golden brown in color.
  • Once done, take them out and keep them aside.
  • To the same pan, add the milk and boil.
  • Once it starts to boil, add in the sugar and vermicelli and cook covered for about 10-15 minutes.
  • Open the pan and add a pinch of salt and the crushed cardamoms.
  • Add in the condensed milk and mix well.
  • Cook for a couple of minutes until you get a thicker consistency than the usual semiya payasam. Because we don't want the filling to ooze out much from inside the tartlets.
    Semiya Payasam Tartlets Or Seviya Kheer Tartlets - Plattershare - Recipes, food stories and food lovers
  • Add in the fried dry fruits and mix.
  • Switch the flame off.
  • Allow to cool completely.
  • Baking and assembling:
  • After an hour of preparing the dough, take it out of the refrigerator and allow to rest in room temperature for a couple of minutes.
  • Dust the work surface generously with flour.
  • Roll the dough out to a thickness of about 1/8 inches.
  • Using cookie cutters/or any sharp round mold, cut out circular disks of the rolled out dough.
  • Lay them on the Tartlet cases.
  • Press gently and prick twice the base of the tartlets with fork.
  • Place small circular pieces of parchment paper on the tartlet dough.
  • Place 1-2 tbsp of lentils for blind baking. Blind baking is a method of pre-baking done to ensure that the crust doesn't become soggy once it is filled with wet filling. It also helps the crust to retain its shape (Wikipedia).
    Semiya Payasam Tartlets Or Seviya Kheer Tartlets - Plattershare - Recipes, food stories and food lovers
  • Preheat the oven to 190 degree centigrade.
  • Blind bake the tartlets for 10 minutes, or until the edges just begin to turn light brown. Do not overbake as we will bake them again with the filling.
  • Allow them to cool.
  • Fill in 3/4 the of the tartlet cases with the prepared semiya payasam.
  • Preheat the oven to 180 degree centigrade.
  • Bake the tartlets for another 10 minutes.
  • Allow to cool completely.
  • Garnish with pistachios. Relish these little wonders filled with the sweet Indian flavors.
    Semiya Payasam Tartlets Or Seviya Kheer Tartlets - Plattershare - Recipes, food stories and food lovers

Please appreciate the author by voting!

4.50 from 2 votes

femina shiraz
femina shiraz

I love to eat good food and serve delicious food to my family and friends too.

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