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Semiya Payasam (Vermicelli Kheer)

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A popular South Indian dessert dish for any festival and special occasion.

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
5 from 2 votes

Semiya Payasam

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


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


  • few Green Grapes


  • 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.


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

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