Avani Avittam, Diwali, Kheer, Navratri, Onam, Tamil New Year

Semiya Payasam (Vermicelli Kheer)

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Semiya Payasam (or Vermicelli Payasam or Vermicelli Kheer) is a very popular and traditional South Indian dessert made during special occasions, festivals like Diwali, Navratri, Tamil New Year and South Indian weddings. One of the easiest payasam to make, this is made with roasted vermicelli (semiya), milk & sugar garnished with cashew nuts and raisins.

Semiya Payasam / Vermicelli Kheer

 

Semiya Payasam / Vermicelli Kheer
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Semiya Payasam

A popular South Indian dessert dish for any festival and special occasion.
Prep Time20 mins
Cook Time20 mins
Course: Dessert
Cuisine: South Indian
Keyword: kheer, payasam, vermicelli

Ingredients for Semiya Payasam

  • 250 g Semiya (Vermicelli)
  • 1 1/2 litres Milk
  • 250 g Sugar
  • 2 tblsp Ghee
  • handful Cashew Nuts chopped
  • handful Raisins
  • little Cardamom Powder

Optional:

  • few Green Grapes

How to make Semiya Payasam

  • Heat a little ghee in a pan over medium flame.
  • Add the vermicelli and stir-fry until light golden brown.
  • Pour the milk and mix well.
  • Reduce flame and simmer until the vermicelli is cooked and soft.
  • Add sugar and stir until sugar has fully dissolved.
  • When the payasam starts to thicken, switch off the flame.
  • Fry the cashew nuts and raisins in the remaining ghee.
  • Add to the kheer along with cardamom powder.
  • Stir gently and remove.
  • Serve warm or at room temperature or chilled.

Notes

If the payasam has thickened, add a little milk and warm it up a little. Stir well and serve.
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