Go Back
+ servings
semiya payasam in a glass bowl
Print Recipe
5 from 13 votes

Semiya Payasam | Vermicelli Kheer

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.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Dessert, sweets
Cuisine: Indian, South Indian
Diet: Vegetarian
Servings: 8 people
Calories: 344kcal


  • pan


  • 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


  • 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.



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.


Calories: 344kcal | Carbohydrates: 60g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 153mg | Potassium: 305mg | Fiber: 1g | Sugar: 36g | Vitamin A: 303IU | Vitamin C: 1mg | Calcium: 259mg | Iron: 1mg