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    You are here: Home / RandomPosts / Semiya Payasam | Vermicelli Kheer

    Semiya Payasam | Vermicelli Kheer

    April 12, 2022 by Sharmilee J 40 Comments

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    Semiya Payasam is a tasty, popular dessert made by simmering milk with roasted vermicelli, flavoured with cardamom and garnished with ghee roasted cashews & raisins. Semiya Payasam Recipe is the easiest of all payasam / kheer and could be made in minutes with the commonly available ingredients at home. Semiya Payasam is presented here regular & custard powder added version with step by step pictures and video.

    semiya payasam recipePin

    Semiya Payasam is commonly made on festive days like New Year, Amavasaya and on special occasions like Birthday, Anniversary and family get-togethers. Semiya Payasam resembles can be tasted in Falooda and Seviyan Kheer.

    Table of Contents
    1 About Semiya Payasam
    2 Semiya Payasam Ingredients
    3 📖 Recipe
    4 Semiya Payasam Recipe Step by Step
    5 Expert Tips
    6 Variations
    7 Serving Suggestions
    8 FAQs
    9 How is Seviyan Kheer different from Semiya Payasam?
    10 Custard Semiya Payasam

    About Semiya Payasam

    Semiya is the South Indian Name of Vermicelli which is a type of pasta originated from Italy. Semiya got popular in South India with its taste & variety of dishes that could be prepared in minutes. Payasam is kheer / pudding made by cooking rice or dal or semiya with milk, sugar & nuts. Semiya Payasam recipe is an effortless alternate to paruppu payasam, rice kheer & ada pradhaman. 

    Semiya Payasam is a yummy, noodle dessert that could be enjoyed either hot or cold. Semiya Payasam is my go to payasam when I prepare grand meals on special occasions & religious festivals and when I have to prepare a dessert in large quantities. Semiya Payasam is kids favorite payasam given the noodle texture & looks!

    Semiya Payasam – Regular Version & Custard Version

    • Regular Version – Semiya / Vermicelli is roasted, cooked until soft in milk & flavoured with cardamom, dried fruits & nuts for regular Semiya Payasam.
    • Custard Version – For a more flavourful & creamy semiya payasam, I have infused custard powder in milk in the regular making of semiya payasam. Custard Version of Semiya Payasam tastes best when chilled & served. Vanilla flavour & the creaminess of the custard powder will make the payasam a family favourite dessert.

    Semiya Payasam Ingredients

    • Semiya : I have used store bought unroasted semiya variety for this recipe. Semiya is made with maida or rava (hard wheat / semolina) as ingredients and in long & broken versions. Choose the one you prefer or the available variety.
    • Milk : Use fresh full cream milk that is not skimmed or toned or processed.  However if you do not have access to fresh milk, even toned milk would do.
    • Sugar : I have used the regular sugar for making Semiya Payasam. You can alternate sugar with jaggery powder, jaggery syrup, cane sugar and make sure to increase the quantity accordingly.
    semiya payasam recipePin

    If you have any more questions about this Semiya Payasam Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Semiya Payasam Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe

    Print Recipe Pin Recipe

    Semiya Payasam | Vermicelli Kheer

    Semiya Payasam is a tasty, popular dessert made by simmering milk with roasted vermicelli, flavoured with cardamom and garnished with ghee roasted cashews & raisins. Semiya Payasam Recipe is the easiest of all payasam / kheer and could be made in minutes with the commonly available ingredients at home. Semiya Payasam is presented here regular & custard powder added version with step by step pictures and video.
    Prep Time10 minutes mins
    Cook Time30 minutes mins
    Total Time40 minutes mins
    Servings3 people
    AuthorSharmilee J

    Ingredients

    • 1 cup vermicelli semiya
    • 1 and 1/2 cups water
    • 4 cups milk
    • 1/2 cup sugar
    • 1/4 tsp cardamom powder
    • 15 nos cashews
    • 1 tbsp raisins

    Instructions

    • Heat 2 tsp ghee, add 12-15 nos cashews.
    • Fry until golden, remove to a plate and set aside.
    • Add 1 tbsp raisins to the same pan. Fry until it bubbles up and is golden in color. Transfer to the plate and set aside.
    • Now add 1 cup vermicelli. I used unroasted variety so roasted it. If you have roasted vermicelli skip this step.
    • Roast until reddish golden. Transfer to another plate and set aside.
    • Boil 1 and 1/2 cup water until rolling boil.
    • Now add roasted vermicelli to it. Give a quick mix.
    • Cook covered until 85% done it may take just 2-3 mins so keep an eye.
    • Meanwhile boil 4 cups ir 1 litre milk. Use full cream milk.
    • Simmer 3-5 mins. Switch off. Vermicelli is 3/4th done.
    • Now add boiled milk. Cook for 2 mins.
    • Add 1/2 cup sugar to it. Give a quick mix.
    • Cook for few more mins until vermicelli starts to float on top and the kheer is creamy.
    • Add 1/4 tsp cardamom powder, fried cashews and raisins.
    • Give a quick mix and switch off. Enjoy Semiya Payasam!

    Video

    YouTube video player

    Notes

    • I like the semiya being cooked in milk itself which gives a nice creamy taste to the payasam but alternatively you can cook in water then add milk.
    • You can even reduce sugar to 1/2 cup if you are not much sweet toothed.
    • You can also use saffron(1tsp) and condensed milk(1 tbsp) for richer taste.
    • You can add any nuts of your choice. Skip raisins if you do not prefer it.
    • Adding a pinch of salt lifts up the sweetness.
    • Switch off the semiya payasam bit runny as it gets thicker with time.
    • If it thickens after sometime, you can add little hot water / milk to thin the consistency.
    Nutrition Facts
    Semiya Payasam | Vermicelli Kheer
    Amount Per Serving (200 ml)
    Calories 654 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 7g44%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 4g
    Cholesterol 39mg13%
    Sodium 270mg12%
    Potassium 588mg17%
    Carbohydrates 120g40%
    Fiber 2g8%
    Sugar 49g54%
    Protein 14g28%
    Vitamin A 527IU11%
    Vitamin C 0.3mg0%
    Calcium 419mg42%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Semiya Payasam Recipe Step by Step

    1.Heat 2 tsp ghee, around 15 nos cashews.

    heat ghee add cashewsPin

    2.Fry until golden, remove to a plate and set aside.

    fry until goldenPin

    3.Add 1 tbsp raisins to the same pan. Fry until it bubbles up and is golden in color. Transfer to the plate and set aside.

    add raisins fry until goldenPin

    4.Now add 1 cup vermicelli. I used unroasted variety so roasted it. If you have roasted vermicelli skip this step.

    add vermicelliPin

    5.Roast until reddish golden. Transfer to another plate and set aside.

    roast until goldenPin

    6.Boil 1 and 1/2 cup water until rolling boil.

    boil waterPin

    7.Now add roasted vermicelli to it.

    add roasted semiyaPin

    8.Give a quick mix.

    mix wellPin

    9.Cook covered until 85% done it may take just 2-3 mins so keep an eye.

    cook coveredPin

    10.Meanwhile boil 4 cups ir 1 litre milk. Use full cream milk.

    boil milkPin

    11.Simmer 3-5 mins. Switch off.

    simmer for 2 minsPin

    12.Vermicelli is 3/4th done. Cook only 3/4 th else while cooking in milk semiya will get mushy.

    cook semiyaPin

    13.Now add boiled milk.

    add milkPin

    14.Cook for 2 mins.

    boil wellPin

    15.Add 1/2 cup sugar to it.

    add sugarPin

    16.Give a quick mix.

    give a quick mixPin

    17.Cook for few more mins until vermicelli starts to float on top and the kheer is creamy.

    semiya cooked wellPin

    18.Add 1/4 tsp cardamom powder, fried cashews and raisins.

    add cardamom powder, nutsPin

    19.Give a quick mix and switch off. Make sure while switching off it should be slightly runny as the consistency will get thicker after sometime.

    mix well semiya payasam donePin

    Rich creamy semiya payasam ready!

    semiya payasam recipePin

    Expert Tips

    • Cook semiya until 3/4 th in water then add cook in milk which gives it a rich adn creamy payasam.
    • Adding a pinch of salt lifts up the sweetness.
    • Switch off the semiya payasam bit runny as it gets thicker with time.
    • If it thickens after sometime, you can add little hot water / milk to thin the consistency.

    Variations

    Apart from the variation of adding custard powder to the semiya payasam, you can try the below variations as well

    • Add Javvarisi / sago after soaking it for a minimum of 2hrs along with semiya for Javvarisi Semiya Payasam
    • You can also use 1/2 tsp saffron and 2 tbsp condensed milk for richer taste.
    • You can add nuts like almond, cashew, pista, after powdering them coarsely or cutting into small pieces.
    • You can flavour with coco powder for a chocolaty Semiya Payasam
    • You can crush and add saffron at the last stage and give a quick stir.

    Serving Suggestions

    Enjoy Semiya Payasam as a dessert after meal hot or cold as per your preference. Refrigerate for later use within next day.

    FAQs 

    1.What is Semiya Payasam?

    Semiya Payasam is a tasty, popular dessert made by simmering milk with roasted vermicelli, flavoured with cardamom and garnished with ghee roasted cashews & raisins.

    2.How do you make Semiya Payasam?

    • Roast the semiya till it is golden brown
    • Cook semiya in water until it is 3/4th cooked. Then add milk, let it boil.
    • Add sugar, flavours, nuts, dry fruits based on your preference
    • Enjoy Semiya Payasam when it gets to thick and creamy consistency.

    3.Can I use toned milk?

    Use full cream milk sourced fresh, however, if you do not have access to it you can use the regular toned milk.

    4.Should I get roasted or unroasted semiya for making Semiya Payasam?

    Unroasted long vermicelli is preferred for making Semiya Payasam. However, you can make with roasted & broken vermicelli / semiya as well.

    How is Seviyan Kheer different from Semiya Payasam?

    Both Seviyan Kheer and Semiya Payasam are more or less the same except that Seviyan Kheer is flavoured with dry fruits and a special fine vermicelli is used for Seviyan kheer.

    Pin

    Custard Semiya Payasam

    Custard Semiya Payasam is with the addition of custard powder along with vermicelli scooked in milk. This payasam is so flavorful and creamy.

    vermicelli custard payasam recipePin

    When I was in chennai a month back, my younger cousin sister made lunch for us which was so good and for dessert she served this semiya custard payasam which tasted so good and when I saw mittu relishing it I immediately asked her for the recipe.This is a great idea to make the payasam thick by adding custard powder and it gives a nice flavour too.Otherwise we need to simmer for more time to make the payasam thick and creamy.

    Mittu gave the idea of adding sprinklers to this payasam.

    Ingredients

    • 3/4 cup fine vermicelli
    • 1 and 1/2 cups + 1 tbsp milk
    • 2 tbsp sugar
    • 1 tsp ghee
    • 1.5 tsp vanilla flavoured custard powder
    • 1 cup water
    • sprinklers or chopped nuts for garnish

    Custard Semiya Payasam

    1. Take milk in a sauce pan, boil for 3-5mins.Set aside to cool.
      How to make Turmeric milk recipe - Step1Pin
    2. Heat ghee and roast vermicelli until golden.Now add water.
      How to make vermicelli custard payasam recipe - Step1Pin
    3. Cook until it becomes cooked(soft).Drain excess water.
      How to make vermicelli custard payasam recipe - Step2Pin
    4. Heat it up and add sugar.Cook for a minute.
      How to make vermicelli custard payasam recipe - Step1Pin
    5. Add milk and cook in low flame for atleast 5 mins.
      How to make vermicelli custard payasam recipe - Step1Pin
    6. In a small bowl add custard powder,add milk mix well without any lumps.
      How to make vermicelli custard payasam recipe - Step1Pin
    7. Add the custard mixture and cook until it is starts to thicken,Switch off.It will thicken after cooling so switch off accordingly.
      How to make vermicelli custard payasam recipe - Step1Pin

    Serve hot! Creamy and delicious payasam ready!!
    vermicelli custard payasam recipePin

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    Filed Under: Payasam/Kheer, RandomPosts

    Reader Interactions

    Comments

    1. Vardhini

      April 12, 2012 at 1:59 pm

      Happy Tamil New Year Sharmi. Payasam looks yummy.

      Vardhini
      CooksJoy

      Reply
    2. Premalatha Aravindhan

      April 12, 2012 at 2:01 pm

      wow yummy payasam,i love to have it with appalam:) iniya puthandu nalvazhthukkal…

      Reply
    3. Hema

      April 12, 2012 at 2:11 pm

      Happy Tamil New Year, delicious payasam..

      Reply
    4. Ramya Bala

      April 12, 2012 at 2:21 pm

      just had this 😉 yesterday had a frnd for dinner n made this 🙂 this dessert never makes us get bored 🙂 YUmmy it is 🙂

      Reply
    5. jeyashrisuresh

      April 12, 2012 at 2:40 pm

      Creamy and delicious payasam. As prema said this tastes yum with fried appalam. Happy new year to u all

      Reply
    6. savitha ramesh

      April 12, 2012 at 3:00 pm

      Mouthwatering payasam.love the pics

      Reply
    7. Tina

      April 12, 2012 at 3:18 pm

      my all time fav payasam..looks delicious.

      Reply
    8. Hamaree Rasoi

      April 12, 2012 at 3:58 pm

      Just about to drool by looking at this lovely looking kheer. Excellent preparation.

      Deepa

      Reply
    9. Cilantro

      April 12, 2012 at 3:59 pm

      இனிய தமிழ் புத்தாண்டு வாழ்த்துகள் !
      Where is the vadai???

      Reply
    10. Srimathi

      April 12, 2012 at 4:17 pm

      Happy New Year! The payasam looks delicious.

      Reply
    11. Mythreyi

      April 12, 2012 at 4:32 pm

      my favorite sweet… looks delicious..
      -Mythreyi
      Yum! Yum! Yum!

      Reply
    12. ANU

      April 12, 2012 at 4:57 pm

      wow this looks so inviting and yumm!….beautiful presentation and clicks dear!

      Reply
    13. Shobha

      April 12, 2012 at 5:13 pm

      Delicious..looks inviting.

      Reply
    14. Poonam Borkar

      April 12, 2012 at 6:14 pm

      payasam looks simply awesome..lovely presentation!!
      Spicy-Aroma

      Reply
    15. Priya

      April 12, 2012 at 6:19 pm

      Super tempting payasam, Happy tamil new year wishes to u and ur family..

      Reply
    16. Suja Manoj

      April 12, 2012 at 6:22 pm

      Creamy and yummy payasam..delicious.

      Reply
    17. Sobha Shyam

      April 12, 2012 at 7:34 pm

      delicious payasam,can't say no to this..:)

      Reply
    18. Kalyani

      April 12, 2012 at 8:07 pm

      payasam yummy and happy tamil new year wishes !!!!!!!

      Reply
    19. Nalini's Kitchen

      April 12, 2012 at 8:21 pm

      Happy Tamil new year…delicious,simple and easy to make payasam looks yum….

      Reply
    20. Aarthi

      April 13, 2012 at 3:47 am

      my fav payasam

      Reply
    21. Nisa Homey

      April 13, 2012 at 6:00 am

      Happy New Year dear… slurp! this is my fav…nice pics too.

      Reply
    22. Thava

      April 13, 2012 at 7:21 am

      Happy tamil new year Sharmi… Lovely payasam..

      Reply
    23. Priti

      April 13, 2012 at 8:08 am

      Love this and I always make for festive too as it's easy

      Reply
    24. RAKS KITCHEN

      April 13, 2012 at 10:04 am

      Perfectly made! Looks so creamy and yummy 🙂

      Reply
    25. Vimitha Anand

      April 13, 2012 at 11:59 am

      Yummy n creamy payasam… Tamil new year wishes to u too

      Reply
    26. Spandana

      April 13, 2012 at 2:02 pm

      Happy Tamil New Year!!! The payasam looks heavenly!!! Very delicious pictures too!

      Reply
    27. Kanan

      April 13, 2012 at 2:30 pm

      this is looking awesome and delicious

      Reply
    28. Angie's Recipes

      April 13, 2012 at 6:16 pm

      I have never had vermicelli prepared this way…they look so pleasant and delectable.

      Reply
    29. Vijitha

      April 14, 2012 at 2:12 am

      Hey Sharmi
      Inniya puthandu vazhthukal. Super payasam. Always the one I will trust on when there is a huge number of people for dinner. Easy and breezy to make ella? Lovely clicks as always!

      Reply
    30. Uma

      April 14, 2012 at 8:04 am

      Happy Tamil New year Sharmi..

      Nice and sweet post for regional functions. easy to prepare. Love the clicks.

      Reply
    31. Prathibha

      April 14, 2012 at 10:02 am

      simple n tasty payasam..happy new year

      Reply
    32. PriyaVaasu

      April 14, 2012 at 7:11 pm

      Easy to make and tasty Payasam!!i too like my kheer cooked in milk!!!! Vadai dunked in kheer is a new combo for me, must give it a try someday!!!

      Reply
    33. Nithya

      April 19, 2012 at 5:38 pm

      This is my love 🙂 The first payasam that would come to my mind when asked for is this one 🙂 Used to call it noodles payasam when I was a kid 🙂

      Reply
    34. Shruti M

      October 03, 2012 at 5:05 pm

      Made this today. Turned out wonderful after many years of failed attempts. Thanks !!!

      Reply
    35. Sheetal

      November 08, 2012 at 11:38 am

      I tried this recipe last night and now I am a hit chef in my house 😀 My harshest critics said it smelled like "BBq nation" at home 😀 … thanks Sharmi! And keep posting

      Reply
    36. Sheetal

      November 08, 2012 at 11:39 am

      Sorry! My previous comment was for Paneer Tikka masala recipe.. not sure how it landed here :/

      Reply
    37. Sathya...

      December 12, 2012 at 7:08 am

      Hi Sharmi, Semiya Payasam was Damm Good… Superb…

      Reply
    38. some12share

      October 30, 2013 at 7:23 pm

      Awesome clicks as always ? the last line in your notes has something about rajma curry.. Oops! Blooper I guess 😉 thanks for the recipe Sharmilee..

      Reply
    39. Sakthi

      March 21, 2016 at 8:51 am

      Payasam turned out yummy!!

      Thanks, Sharmi..

      Reply
    40. Vandhana

      April 16, 2017 at 11:32 am

      Yummy payasam… Thank you for d recipie..

      Reply

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