Semiya Payasam / Vermicelli Kheer

Semiya Payasam / Vermicelli Kheer - Plattershare - Recipes, food stories and food lovers
Semiya Payasam or Seviyan Ka Kheer is a Milk based Pudding made with Vermicelli and loaded with nuts. While the Kheer in North is slightly thicker and creamier with the reduced milk or sometimes condensed milk added, South Indian version is pretty simple and quicker, often made for festive occasions and pooja at home. Takes pretty much few simple ingredients like milk, sugar, dry fruits and vermicelli and cardamom for flavouring. This is a traditional Payasam or Kheer recipe that is served at South Indian weddings, functions, pooja and sometimes even at home when craving for quick desserts set in.
4.50 from 2 votes
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Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Served As: Desserts
Recipe Cuisine Type: Indian, South Indian
Recipe Taste: Sweet
Servings 2


  • 1/4 cup Vermicelli
  • 2 cup Milk
  • 3 Sugar tblsp
  • 1 pinch Cardamom Powder
  • Fruits dry as required roughly chopped
  • 2 tsp Clarified Butter or ghee ghee or


  • Heat a thick bottom kadhai, add 1 tsp ghee and roast the vermicelli for 3-5 minutes until slightly golden brown in colour. Keep aside.
  • Add 1 tsp ghee to the same kadhai and then roast the dry fruits.
  • Add the milk to this mixture and stir well.
  • When it comes to a boil, add the roasted vermicelli and mix well
  • Keep stirring for 5 odd minutes until you see the mixture thickening.
  • Add sugar and just cook it for 2-3 more minutes and switch off the flame.
  • Add a pinch of cardamom powder, mix and serve it either hot, cold or room temperature, as per your preference.

Recipe Notes

  • I use a pre roasted variety of Wheat Vermicelli from Bambino so I just saute it for couple of seconds with just few drops of ghee. I use the same for making upmas too, that turn out well and non-sticky.
  • The milk that you add here should be of a good quality. I have used Cow Milk.
  • Addition of sugar is entirely up to your tastes and preferences.
  • You can add a variety of dry fruits as per your choice. Raisins and cashews are a huge hit and a traditional favourite too.
  • Please note that Semiya Payasam tends to thicken as time passes so might need extra milk when you are planning to eat after couple of hours and accordingly will need some sugar adjustment for the sweetness too.
  • Even bachelors craving for kheer or students studying abroad and want to treat their friends to a traditional recipe for festivals, can try this recipe in a simple non-stick pan.

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4.50 from 2 votes

Vidya Narayan
Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

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