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


  • 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.


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