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 dessert 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 ranges from recipes like Laddu and Badusha that are a little time consuming to desserts like this Semiya payasam that can be made very quickly and is very easy.
Table of contents
Growing up, I have always had Semiya payasam made with the thicker vermicelli that we use to make Semiya Upma. Once I came to US and discovered the thin semiya / vermicelli, I got hooked on to 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 the 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 payasams will have a combination of milk and evaporated milk.
This Semiya payasam does not really need any garnish. If you are fan of nuts and dy 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 recipe.
Vermicelli / Semiya - I use the 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 favorite 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 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.
Frequently asked questions
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
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter
Semiya Payasam | Vermicelli Kheer
Equipment
- pan
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
Radha says
This is my favorite and would love to have this every day too. You have nailed the perfect recipe.
Tammy says
This reminds me of noodle pudding which was a childhood favorite of mine. These look beautiful and elegant. What a delightfully unexpected treat with the saffron.
Tristin says
Me and my family also have a huge love of sweets and this looks like the perfect dessert to satisfy it.
Jenny says
What a wonderful recipe! I tried Semiya Payasam at a friend's house years ago and have not come across them since. Thank you for your post; I will definitely make it at home.
Hayley Dhanecha says
One of the most popular dessert in Indian cuisine, so easy to make but packed with delights! Love it
Suma Gandlur says
Which Indian wouldn't love this popular dessert from the Indian sub-continent? It is our favorite dish too. I happen to use the traditional flavor, cardamom to it instead of saffron and add condensed milk to the kheer when we have company..
Marta says
We had never had kheer before and your recipe was so clear, we were able to enjoy it almost instantly. Thanks!
Chef Dennis says
I haven't heard of this recipe. But just by looking at this makes my taste buds go loco! This Semiya Payasam looks absolutely delicious.
Elaine says
I can see why you say it is an easy dessert - the instructions are flawless and make the whole process so enjoyable. Fantastic dessert!
Bernice says
My friend showed me how to make this classic dessert, but I have somehow lost the recipe. Thank you so much for writing this post, now I'll have it forever.
Sandhya Ramakrishnan says
Thanks a lot Bernice and I am so happy that you found a recipe that you needed 🙂
Colleen says
I haven't heard of this dessert before but it's interesting to see noodles. It looks good and I learned something new. Thank you!
Sandhya Ramakrishnan says
Colleen, these are called vermicelli and is commonly used in Asian and Middle Eastern cuisines. Thanks for visiting.
Gloria says
This sounds like an interesting dessert idea. I have never used vermicelli in a dessert. Love the fact it can be eaten hot or cold.
Sandhya Ramakrishnan says
Thanks Gloria! It is one of the favorite desserts in Indian cuisine.
Rafeeda - The Big Sweet Tooth says
Who doesn't love a good semiya payasam? Of course I do... On days I feel a bit low or under the weather, there is nothing much that a cup of warm semiya payasam can't do... I am tempted to get cooking some now...
Laxmi Solanki says
Very good recipe. Thanks.
Jere Cassidy says
This recipe is new to me and interesting that noodles are used in a dessert. Thanks for the great photos and step-by-steps so I can understand your process in making this dish.
Vaishali says
A perfectly made classic dessert! This was one dessert that was always made for Diwali , but with time I try different kheers to feed the blog..he he.