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.

Marie Biscuit Chocolate Log

Marie biscuit log is easy to make and looks very classy. It is my daughter’s one of her favorite desserts recipe. After she left home for studies, job etc I completely forgot this delight. When I made this after so many years, it brought me back all the sweet memories.


  • Marie Biscuits (16)
  • Butter (unsalted, 3 tbs)
  • Custard Powder (1 1/2 tsp)
  • Cocoa Powder (4 tsp)
  • Coffee Decoction \ Instant Coffee powder (1/2 cup)
  • Milk (1/2 cup)
  • Sugar (powdered, 5 tsp)

Cook time: 20 minutes

Category: Dessert

Serves: 4


Recipe for filling:

  • Add milk, custard powder and powdered sugar.
  • Mix all the ingredients and switch on the flame.
  • Stir constantly on a low heat to avoid lumps.
  • Cook until the texture is smooth and glossy.
  • The custard cream should be thick.
  • Cool down to room temperature.

Recipe for frosting:

  • Heat a saucepan and add butter.
  • Melt the butter and add powdered sugar.
  • Switch off the flame.
  • Add cocoa and stir constantly.
  • Mix all the ingredients to combine.
  • If the mixture is thick add some milk to adjust the consistency.

Marie Biscuit Chocolate Log Recipe:

  • Place a parchment paper and place the biscuits, custard cream and coffee decoction bowls.
  • Dip the biscuits in coffee one at a time.
  • As soon as you dip the first biscuit remove and keep it on a tray and spread the custard cream on top of the first biscuit.
  • Now dip the second biscuit and keep it on top of the cream and give a slight press so that the cream comes till the edges.
  • Do not break the biscuits.
  • Stack the biscuits one after another.
  • Spread the chocolate frosting on all the sides.
  • Ensure to cover the log with chocolate frosting before refrigerate.
  • Refrigerate at least for an hour.
  • Cut either straight or diagonally to get the logs.

Step by step pictures of the recipe:

Add milk, custard powder, and powdered sugar in a saucepan.
The consistency should be thick, and glossy.
Melt the butter and add powdered sugar and cocoa powder.
Dip the biscuits in coffee one at a time and
sandwich the biscuits together with the custard cream.
Smear the biscuit log with cocoa frosting on all the sides.
Refrigerate for at least an hour.
Cut either straight or diagonally.


  • Regular marie biscuits are preferred than the thin biscuits.
  • While dipping biscuits in cofee just dip it once and keep it on the tray.
  • Do not keep for long because there are chances of breaking .
  • I used filter coffee decoction. This can be substituted with either instant coffee mixed with water or any other brewed coffee.
  • The custard cream consistency should neither be too thin nor too thick.