Thursday, 9 October 2014

Semiya Payasam(Vermicelli Kheer)- Navarathri Recipes(Day 8)

Eighth Day of Navarathri – Semiya Payasam(Vermicelli Kheer)

Semiya payasam is a dish that is made on the day of most festivals and functions. Kheer is the most common sweet made at home for festive occasions especially in west and southern parts of India. Its one of the easiest and tastiest payasam among all. Semiya payasam vermicelli kheer recipe is a part of most Indian festival recipes. Not just festivals it is included in most celebration meals. It is a traditional Indian sweet dish or dessert. It is easy to make, doesn’t take a long time to cook

I too make it very often and the most common way is by boiling milk till it is reduced to half and then adding the semiya and nuts.In order to get this process a bit faster I added half a tin of milkmaid, it not only hastens the process but gives a richer and creamier tasting kheer.. You can savor this food even if it is cold. Semiya or vermicelli is available easily in most places. It is available roasted as well as unroasted. Even when you buy unroasted, it really does not take a long time to roast semiya.You may serve this as a sweet dish accompanying a festive meal or a party dish. Serve it as a dessert or a snack. I really like having it at all times.


 Cuisine:  South Indian (Festive sweet)

Prep time

Cook time


10 mins

15 mins

2 persons






1. Boil milk in a utensil. Keep aside. Add cashew nuts and dry grapes. Fry till the cashewnuts turn to golden brown. Remove the cashew nuts and grapes. Keep aside. In a nonstick pan roast broken Vermicelli till golden brown in colour.

2. Add 3 cups of milk to vermicelli and cook for 10-12 mins,stirring occasionally to prevent burning . Cook the vermicelli till it turns soft and constantly stirring it. By this time the milk is been absorbed by the vermicelli and you can see the consistency will be thick.

3. Add sugar, rest of milk, cardamom powder and bring it to boil for 3-5 minutes.Add ghee roasted cashew nuts and raisins and cardamom powder to the kheer and mix and switch off the flame. Let the semiya absorb most of the milk.If for some reason you want to avoid or reduce use of milk, you may use only water or a mixture of milk and water for cooking semiya. Add milk after the sevai has been cooked.

4. Semiya payasam is ready.

You can cook the semiya entirely in milk, without adding water. Note, however, you may have to cook the semiya for more time, depending on the semiya.
To make the semiya payasam taste richer, add about 1/2 a cup of Milkmaid. Because it already contains sugar, use additional sugar only as required. This makes the kheer tastier, creamier and rich.

You can add a pinch of saffron to the kheer while it is boiling. Rub it in a tbsp. of milk before adding to milk for better color and flavor.

Almonds and unsalted pistachios can be added along with cashew nuts. You may increase or reduce the amount of milk according to the consistency you want. Remember, the kheer thickens as it cools. You may add some milk to it at the time of serving if it has become too thick.


Ragi(finger millet) Poori