05 April 2014

Semiya Payasam | Vermicelli Kheer | Kerala Sadhya Recipe

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Semiya Payasam /Vermicelli Kheer

Quick and easy vermicelli payasam / kheer using condensed milk.
Prep Time: 10 minutes
Cook time: 30 minutes
Serves: 8 to 10
  1. Cashew nuts/almonds and raisins- 2 tbsp each ( or as required)
  2. Vermicelli/semiya - 1 cup ,heaped
  3. Milk-8 to 9 cups( about 2 ltr)
  4. Sweetened condensed milk- 1 Tin( 400 gm)
  5. Sugar- 3 to 4 tbsp( or according to taste)
  6. Cardamom powder,freshly ground- 1/2  tsp
  7. Ghee- 1 to 2 tbsp

  • Heat ghee in a heavy bottomed pan,add cashew nuts/almonds and when it turns golden ,add raisins and fry till it turns plump.Drain on to a kitchen towel.Keep aside.
  • Add vermicelli to the same pan and fry,stirring continuously  until it turns golden brown over medium flame .Keep aside.
  • Heat milk in a heavy bottomed pan over  medium flame.Bring it a boil , add the fried vermicelli and mix well.Cook over low heat ,stirring well in between until vermicelli turns soft and is done.
  • Now add condensed milk and sugar to taste.Mix well and cook until it turns slightly thick.
  • Switch off the stove,add cardamom powder and mix well.Garnish with fried cashew nuts and raisins.If it turns really thick add more milk to adjust the consistency.

    • Adjust the quantity of sugar according to your taste.
    • Semiya payasam tends to get thick when it cools down,to adjust the consistency add more milk and heat for few minutes.


    1. Looks yummy! You have a lovely blog! Happy to follow you!

    2. Wowww... Wonderful presentation.. Divine!!

    3. Looks delicious,..........slurppppp

    4. kalakki. Semiya payasam super and that glass too..


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