Semiya Payasam/ Vermicelli Kheer


  • 3/4 cup Semiya/ Vermicelli
  • 1/2 cup Sugar
  • 2 Cashew Nuts
  • 10-12 Raisins
  • 1/4 tsp Cardamom powder
  • Pinch of salt
  • 1 tbsp Ghee
  • 2 cup Milk
  • 1 cup Water


  1. Heat a tablespoon of ghee in a pan and fry the raisins and cashew nuts until it turns  into light brown. Keep it aside.
  2. In the same pan, roast vermicelli in low heat while stirring constantly until it turns golden brown. Transfer it to a plate and keep it aside.
  3. Bring water to boil in a heavy bottom pan, add the roasted vermicelli. Cook for 5 minutes until soft.
  4. Add sugar, pinch of salt and cardamom powder to the mixture and boil for two minutes. By now the vermicelli would have turned transparent.
  5. Add milk and boil for a minute. Remove from heat and let the payasam cool down.  As it cools down, it’ll get thicker. Garnish with fried cashews and raisins.

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