Semiya Payasam or Vermicelli kheer is a popular and very easy dessert made for special occasions and celebrations. This Semiya Kheer takes only about 30 minutes to make and is one of the easiest desserts to make in a jiffy when you are expecting company.
I am a sweet loving person and so is my whole family. Indian cuisine is an ocean for desserts and there are plenty of options to choose from. Indian desserts range from recipes like Laddu and Badusha which are a little time-consuming to desserts like this Semiya payasam which can be made very quickly and is very easy.
- Why make this Semiya Payasam?
- Ingredients and Substitutes
- Step-by-step Process
- Expert Tips
- Frequently asked questions
- More Payasam / Kheer Recipes
Growing up, I have always had Semiya payasam made with the thicker vermicelli that we use to make Semiya Upma . Once I came to the US and discovered the thin semiya / vermicelli, I got hooked on it. This is the vermicelli that is used to make Sheer Khorma , a popular dessert made for the Eid festival.
This thin vermicelli is easily found in Indian grocery stores and usually comes as roasted. This semiya cooks in minutes and this vermicelli payasam is ready in under 30 minutes.
I love to use evaporated milk in most of my payasam recipes. It gives the kheer a creamy and condensed flavor without having to cook it for a long time. Most of my payasam will have a combination of milk and evaporated milk.
This Semiya payasam does not really need any garnish. If you are a fan of nuts and dry fruit, I would suggest making the Sheer Khorma . It is pretty similar but has a lot of dry fruit and is also cooked along with dates. This vermicelli kheer just needs some good saffron for flavor and color.
Why make this Semiya Payasam?
- We all need a reason for celebration and what is a better way to celebrate than to make a sweet / dessert? Semiya payasam is the perfect recipe to make for that special moment.
- Vermicelli kheer is incredibly easy to make and also a very quick recipe .
- This kheer needs just 5 ingredients .
- This is a dessert that any age group can enjoy.
Ingredients and Substitutes
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes.
Vermicelli / Semiya - I use fine vermicelli in the recipe as it is very quick to cook and tastes amazing. If you cannot find the fine/thin semiya, then use the regular (thicker) kind. It will need extra time to cook.
Milk - I like to use whole milk for all my payasam recipes. It adds richness to the semiya kheer. If you don’t have whole milk, then use 2 % instead. I would not recommend using skim milk or any milk lower than 2 % fat content as it will make the payasam very runny.
Evaporated milk - I love using evaporated milk in kheer. It adds a lot of flavor and richness without having to cook the payasam for a long time. If you don’t have evaporated milk in hand, then just use extra milk and cook it a little longer to develop the flavor.
Sugar - I use white granulated sugar for the Semiya payasam. I don’t like to use raw sugar or jaggery as it changes the color of the kheer.
Saffron - This is one of my favorites to flavor the vermicelli payasam. It adds a wonderful floral aroma and also gives a beautiful color to the kheer.
Ghee - Just a little to give a quick roast to the vermicelli. If using roasted vermicelli, feel free to skip this.
Step-by-step Process
In a heavy bottom pan, heat the ghee and then add the semiya (1) . I used the pre-roasted very fine variety of semiya to make the kheer and hence I just needed to fry it for 2-3 minutes to get the aroma out. If you are using an unroasted variety of semiya, fry it in ghee until it is light brown and aromatic.
Add the milk and then evaporated milk to the semiya and mix well (2) . Let it cook on a low-medium flame. Make sure you stir it often so the semiya does not stick to the bottom.
In about 10 minutes you will notice that the semiya has cooked well (3) . Again, if using the thicker vermicelli it might take longer to cook.
Now add the sugar and mix well (4) . Let the Vermicelli Kheer cook further for about 10 more minutes.
Meanwhile, in a small microwave-safe bowl add the saffron threads and microwave it for about 10 seconds. This helps release the flavors from the saffron. Now add about 2-3 tablespoon of warm milk to the saffron and let it sit for about 5-10 minutes (5) . I usually just add the milk from the payasam that is cooking.
Once the payasam has cooked well and has simmered for about 5-10 minutes, add the saffron with the milk to the payasam and mix well (6) . If using nuts and raisins, fry them in a little ghee and then add it to the payasam as well.
- Serve it warm or chilled.
Expert Tips
- Use full-fat milk for the maximum flavor and texture. If thinking of using lower fat content, do not go below 2 %.
- Absolutely love the evaporated milk in kheer. I would absolutely recommend using it in the recipe. If not, use more milk and cook it a little longer to get the maximum flavor.
- Saffron adds a lovely floral flavor to the payasam. So use it if you have it in hand. If you don’t have saffron, use a little cardamom powder instead.
- You can serve the kheer warm or cold. The kheer could thicken as it cools. In that case, you could add a little milk to bring it to consistency.
I love using the thin vermicelli to make the semiya kheer as they cook very quickly. We can also use the thicker variety. Make sure to roast the vermicelli in ghee if unroasted. Thicker vermicelli takes a little longer to cook, so make sure the semiya is cooked before adding sugar.
This Semiya kheer is not vegan as I have used milk and evaporated milk. We can substitute the kheer with coconut milk but it changes the flavor of the payasam.
Semiya payasam can become thick as it cools. Add a little more milk and adjust the consistency. Always make sure to leave the payasam a little bit on the runny side when cooking so it does not become too thick.
Yes, we can make semiya payasam using condensed milk. Make sure to reduce the sugar accordingly as condensed milk already has sugar in it.
More Payasam / Kheer Recipes
- Carrot Kheer | Carrot Payasam
- Badam Kheer | Almond Payasam
- Thengai Arisi Payasam | Rice And Coconut Kheer
- Makhane Ki Kheer | Phool Makhana Kheer | Fox Nut Pudding
Recipe
Equipment
- ▢ pan
- ▢ Stove
Ingredients
- ▢ 1 cup Fine vermicelli Slightly crushed
- ▢ 4 cups Milk I used 2% milk
- ▢ 1 can Evaporated milk
- ▢ 1 cup Sugar
- ▢ ½ teaspoon Saffron threads
- ▢ 1 teaspoon Ghee
Instructions
- In a heavy bottom pan, heat the ghee and then add the semiya. I used the pre-roasted very fine variety of semiya to make the kheer and hence I just needed to fry it for 2-3 minutes to get the aroma out. If you are using an unroasted variety of semiya, fry it in ghee until it is light brown and aromatic.
- Add the milk and then evaporated milk to the semiya and mix well. Let it cook on low-medium flame. Make sure you stir it often so the semiya does not stick to the bottom.
- In about 10 minutes you will notice that the semiya has cooked well. Again, if using the fat vermicelli it might take longer to cook. Now add the sugar and mix well. Let the payasam cook further for about 10 more minutes.
- Meanwhile, in a small microwave-safe bowl add the saffron threads and microwave it for about 10 seconds. This helps release the flavors from the saffron. Now add about 2-3 tablespoon of warm milk to the saffron and let it sit for about 5-10 minutes. I usually just add the milk from the payasam that is cooking.
- Once the payasam has cooked well and has simmered for about 5-10 minutes, add the saffron with the milk to the payasam and mix well. If using nuts and raisins, fry them in a little ghee and then add it to the payasam as well.
- Serve it warm or chilled.
Video
Notes
- Use full fat milk for the maximum flavor and texture. If thinking of using lower fat content, do not go below 2 %.
- Absolutely love the evaporated milk in kheer. I would absolutely recommend to use it in the recipe. If not, use more milk and cook it a little longer to get the maximum flavor.
- Saffron adds a lovely floral flavor to the payasam. So use it if you have in hand. If you don’t have saffron, use a little cardamom powder instead.
- You can serve the kheer warm or cold. The kheer could thicken as it cools. In that case you could add a little milk to bring it to the consistency.
Nutrition
More Payasam, Kheer and Pudding
- Turkish Semolina Pudding | Sutlu Irmik Tatlisi
- Thengai Paal Jevvarisi Payasam/Sago Kheer with Coconut Milk
- Oatmeal Payasam | Steel Cut Oats And Coconut Milk Kheer
- Double Ka Meetha (Eggless Indian Bread Pudding)
Semiya Payasam | Vermicelli Kheer
Equipment
- pan
- Stove
Ingredients
- 1 cup Fine vermicelli Slightly crushed
- 4 cups Milk I used 2% milk
- 1 can Evaporated milk
- 1 cup Sugar
- ½ teaspoon Saffron threads
- 1 teaspoon Ghee
Instructions
- In a heavy bottom pan, heat the ghee and then add the semiya. I used the pre-roasted very fine variety of semiya to make the kheer and hence I just needed to fry it for 2-3 minutes to get the aroma out. If you are using an unroasted variety of semiya, fry it in ghee until it is light brown and aromatic.
- Add the milk and then evaporated milk to the semiya and mix well. Let it cook on low-medium flame. Make sure you stir it often so the semiya does not stick to the bottom.
- In about 10 minutes you will notice that the semiya has cooked well. Again, if using the fat vermicelli it might take longer to cook. Now add the sugar and mix well. Let the payasam cook further for about 10 more minutes.
- Meanwhile, in a small microwave-safe bowl add the saffron threads and microwave it for about 10 seconds. This helps release the flavors from the saffron. Now add about 2-3 tablespoon of warm milk to the saffron and let it sit for about 5-10 minutes. I usually just add the milk from the payasam that is cooking.
- Once the payasam has cooked well and has simmered for about 5-10 minutes, add the saffron with the milk to the payasam and mix well. If using nuts and raisins, fry them in a little ghee and then add it to the payasam as well.
- Serve it warm or chilled.
Video
Notes
- Use full fat milk for the maximum flavor and texture. If thinking of using lower fat content, do not go below 2 %.
- Absolutely love the evaporated milk in kheer. I would absolutely recommend to use it in the recipe. If not, use more milk and cook it a little longer to get the maximum flavor.
- Saffron adds a lovely floral flavor to the payasam. So use it if you have in hand. If you don’t have saffron, use a little cardamom powder instead.
- You can serve the kheer warm or cold. The kheer could thicken as it cools. In that case you could add a little milk to bring it to the consistency.
