Semiya [Vermicelli] Payasam [Pudding]

Vermicelli kheer or Semiya payasam is a simple and delicious pudding made during the festival season. It can be served either hot or cold.


  • Semiya [Vermicelli] (1/2 cup)
  • Milk (Full cream, 2 1/2 cups)
  • Cardamom Powder (1/4 tsp)
  • Saffron (Few strands)
  • Cashews (halved, 10)
  • Sugar (1/2 cup)
  • Raisins ( 2 tsp)
  • Ghee (2 tsp)

Prep time: 5 minutes

Cook time: 30 minutes

Total time: 35 minutes

Cuisine: Indian

Category: Dessert

Serves: 4


  • Soak saffron in warm milk.
  • Melt ghee in a shallow skillet and add cashews. when it’s half done add raisins and sautee till golden.
  • Set aside and in the same skillet add vermicelli.
  • Sautee till there is a slight change in color.
  • Add water and cook till it is soft.
  • Add milk and boil till it is reduced to half.
  • Add sugar cook till it dissolves.
  • Add cardamom powder, saffron, and roasted raisins and cashews.

Step by Step pictures of the recipe:

Melt ghee and add cashews and raisins.
Set aside the roasted cashews and raisins.
Add semiya [vermicelli] and sautee till they turn golden.
Add water and cook semiya until they are soft.
Cook till water is absorbed completely.
Add milk.
Cook until milk is reduced to half.
Add sugar.
Switch off the flame and add saffron, roasted cashews, raisins and cardamom powder.


  • While roasting ensure vermicelli should be slight brown.
  • Cook vermicelli in water rather than in milk.

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