Sunday, December 6, 2015

Semiya Payasam | Vermicelli Kheer Recipe

Kheer is a rice pudding from the cuisine of the Indian Subcontinent, made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashews, pistachios or almonds. It is a traditional Indian Dessert, which we usually make it for all festivals. It is creamy and delicious. I have made this with semiya/vermicelli. It can also be made with Cream of wheat/Sooji/Rava. 


  1. 1/2 cup - Vermicelli
  2. 1/2 cup - Sugar
  3. 2 cup - Milk
  4. 1/2 cup - Water 
  5. 1 - Elachi / Cardamom
  6. 1 tbsp - Ghee / Clarified butte
  7. Some cashews and raisins
  8. A pinch of Salt


Heat ghee in a pan over medium flame. Fry cashew and raisin till it turn to golden brown. Then set aside.

Fry vermicelli in the same pan for 2 minutes or till it turn to golden brown here and there. Set aside.

In the same pan, bring water to boil. Add fried vermicelli, sugar, elachi into it and cook till it become soft and transparent.

Now add milk into it and boil for a minute. Add a pinch a salt, give a stir and switch off the flame.

It will become thicken once it cooled down. Garnish with fried cashews and raisins , Serve!


  1. Ahh! This is my favourite. I never wait for special occasions to have this, instead will pester my mom or wife to get this done whenever I feel like eating this. Lip-smacking dish. Wonderful picture Bhawya and nicely written recipe.

  2. yummy..Bhawya why cant you replace water with milk?instead of 2 cup water use 1/2 cup water and balance milk..Try it..


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