Semiya Payasam (Vemicelli Kheer)


Semiya Payasam (Vemicelli Kheer)

Dessert made of milk and vermicelli
Prep Time 20 minutes
Total Time 20 minutes
Cuisine Kerala
Servings 8 people



  • Heat ghee in a pan and fry raisins and cashewnuts till cashewnut becomes golden brown.
  • Drain and keep aside.
  • In the remaining ghee, fry semiya till light golden colour.
  • Remove from fire and keep aside.
  • In a heavy bottom pan, boil 2 litres of milk.
  • When it starts boiling, add fried semiya and keep it in a medium flame till it is cooked well.
  • Add sugar along with condensed milk and keep it in a low flame for 5 minutes.
  • Remove from fire and sprinkle cardamom powder, fried raisins and cashewnuts.
  • Remove the payasam from fire when it is of a bit loose consistency.
  • :-When it cools, it becomes more thicker and if so happens, mix it with some hot milk or hot water to get the required consistency.
  • Tips:- You can add more sugar if you want it more sweeter. Also you can add saffron soaked in milk to give the payasam a different colour and flavour.
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