Semiya Payasam / Vermicelli Kheer

Recipe Categories: Indian, Sweets

All time traditional South Indian sweet recipe.

Semiya Payasam



  • Semiya/ Vermicelli – 1/2 cup
  • Sugar – 1/2 cup or to taste
  • Milk – 2 ½ – 3 cups
  • Ghee – 3 tsp
  • Cashew nuts – 5 nos or to taste
  • Raisins – 10 nos or to taste
  • Cardamom powder – 2 pinches


    • Take a heavy bottom pan, heat the ghee and add the cashews and raisins. Fry until golden color. Take it out and keep it aside for garnishing.

Cashew and Rasins for Payasam

    • In the same ghee add the Semiya/Vermicelli, fry until golden color in the medium flame. Add the milk and bring it to boil. In the low flame cook the Semiya. Let it boil until milk is reduced and Semiya is cooked. Now it will look more creamy consistency.


  • Then add the sugar and cardamom powder. Mix it well. Let it boil for 2 minutes.
  • Garnish it with cashew nuts and raisins.
  • Yummy payasam is ready! Serve it warm or cold.


  • Instead of cooking the Semiya in the milk, you can cook it in the water and add less amount of milk. [I prefer cooking in the milk, so u will get the creamy consistency]
  • For more richness, you can Milkmaid or condensed milk.
  • After it gets cool, it will becomes thicker. So you can add little more milk while serving the Payasam.

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