vermicelli kheer semiya payasam

Vermicelli Kheer | Semiya/seviyan Payasam

Super tasty Indian dessert (kheer/payasam) made under 30 minutes from scratch. Perfect for lazy days, weekends or unannounced guests.
Course Sweet or dessert
Cuisine Indian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Author Nupur @ The Veggie Indian


  • 1 cup vermicelli pasta
  • 2 tbsp ghee
  • 5 cups full fat milk
  • 1 ½ cup water
  • ¾ cup sugar
  • tbsp Few strands of saffron + 1 milk
  • cup About ½ of pounded/chopped nuts (Almonds cashews, pistachios)
  • A pinch of cardamom powder
  • 2 tbsp raisins optional


  1. Soak saffron in 1 tbsp of milk and keep aside.
  2. Heat ghee in a pan and roast vermicelli for about 7-8 min at low gas setting.
  3. In the meanwhile, heat 1 ½ cup of water in a pan or microwave and add it to the roasted vermicelli. Cover the pan and cook for about 2-3 minutes at medium gas.
  4. Turn the gas to low, add milk slowly and gently stir the vermicelli. Cover and cook again at low for 5-7 minutes. Stir in between to avoid the sticking of vermicelli at the bottom of the pan.
  5. Now add sugar and nuts, mix well and cook further for 5-7 minutes stirring in between. Once it gets to your desired consistency, add cardamom powder and soaked saffron+milk. Stir once and turn off the gas.
  6. Keep it covered for a few minutes so the flavour from saffron gets sunk in. Garnish with more chopped nuts when serving.

Recipe Notes

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.