Semiya Payasam

Vermicelli kheer or semiya payasam (pudding) is a classic Indian dessert prepared with roasted vermicelli , milk and nuts.

Author Nalan


  • 100 gm Vermicelli / Semiya
  • 1/2 cup Sago (optional)
  • 2.5 ltr Milk
  • 1 tin Condensed milk
  • 1 - 2 tbsp sugar (optional)
  • 1/2 cup each Cashew nuts & raisins
  • 3 big Cardamom (crushed)
  • 2 1/2 tbsp Ghee


  1. If using sago, soak it in water for half an hour. Drain the water. Cook the soaked sago in 2 cups water till it becomes soft / glassy. It will take around 10 mins. Drain the water and rinse under cold water to remove the starch. Keep it aside.

  2. Heat 2 tbsp ghee in a bottom heavy pan and roast the semiya till golden brown. If you are using roasted semiya, just fry for 2-3 mins, till the raw smell goes.

  3. Add milk (2 ltrs) to it, bring it to boil and simmer. Cook till semiya is fully done, around 10-12 mins. Keep stirring in between.

  4. Add cooked sago, if using and mix well.

  5. Add condensed milk and stir, till it is well combined with milk. Cook for 4-5 mins. Do a taste test and add sugar, if required.

  6. Add crushed cardamom and remove from fire.

  7. Heat ½ tbsp ghee in a pan and fry the cashew nuts, when it becomes golden brown, add raisins. Add the fried cashews and raisins to payasam. Serve hot or chilled.


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