Do you have any such dish which takes you back to your childhood? Tell me, I would love to hear from you. :- )
So anyway, for me this Vermicelli kheer (pudding) is one such dish which never fails to kindle my memories associated with special occasion like any festival or just a lazy, happy day with family.
What is vermicelli?– Vermicelli is basically a pasta in the form of long slender threads. Typically it is made of all purpose flour or semolina or bleached whole wheat flour depending on the type and the region its produced in. In India, it is known by the names of seviyan or semiya, this is quite a versatile ingredient for both savoury and sweet dishes.
This recipe for today is called Seviyan kheer or semiya payasam depending on whether its made in the north or south of India. The words, kheer and payasam are sort of synonyms here.
This kheer was usually prepared at home when we had no other ideas or little time for preparations. Or simply when we were to lazy to make an elaborate dessert like Gajar halwa (carrot pudding) or chawal ki kheer (rice pudding) or gulab jamun. It was an escape even when there were unannounced guests at home. What i mean to say here is that, this is really a simple and quick sweet dish which needs no planning and is made under half an hour. Click for more dishes that get ready under 30 minutes.
I love to flatter myself and add lotss of nuts into this Vermicelli kheer, half of them in powdered or coarse form and half into chunks. This method adds quite rich texture to the kheer which makes it tastes creamy and deliciuos like basundi or rabdi.
This kheer or payasam can be made for fasting (vrat) purposes like during Navratri, Ganesh Chaturthi or Janmashatmi etc. While I havent used phool makhana (lotus flower) into this recipe, you can by all means add them if making for fasting. Check out more fasting dishes here.
I have got another super tasty recipe on the blog made using seviyan/semiya which is Sheer Khurma. This is another version of vermicelli kheer/payasam where dates are added to the pudding to make it richer and basically more awesome. It is mostly made during the month of Ramadan. You can check the recipe out here.
OK, so now without much ado, lets learn how to make this simple and super tasty Indian dessert- vermicelli kheer/payasam. Do write to me if you try this recipe and it comes out to be good. Even if not, I would love to hear from you. Connect with me on Facebook, Instagram and Twitter to see more of these recipes and inside fun.
Vermicelli Kheer | Semiya/seviyan Payasam
Can be served both chilled and hot. When chilled it thickens up, so be ready for a creamier version. It’s my favourite! 🙂
For reheating just add few tsp of milk and micro for a minute.
For a quicker version, just add 3 cups of milk with 1 can of condensed milk. Skip the sugar in that case.