Semiya Payasam | Vermicelli Kheer

Semiya payasam | Semiya kheer| sheer kurma | vermicelli Kheer | Indian sweet recipes | Payasam recipes | Kheer variety | Paal Payasam | Rich Semiya Paal payasam | how to make Semiya payasam | quick Indian dessert with step-by-step pictures and video recipe. Check out the  Semiya payasam recipe, and if you like the video pls SUBSCRIBE to my channel.

Semiya Payasam, also known as Semiya Kheer, Vermicelli Kheer, or Sheer Kurma, is one of the quickest and most comforting Indian milk‑based desserts. Made with roasted vermicelli simmered in milk, evaporated milk, and flavored with cardamom and ghee‑roasted cashews, this rich and creamy payasam comes together in just 20 minutes. Whether you’re preparing for a festival like Avani Avittam, hosting a family gathering, or simply craving a warm bowl of traditional South Indian sweetness, this Semiya Paal Payasam is the perfect make‑ahead dessert. Its simplicity, minimal ingredients, and irresistible taste make it a favorite for beginners, bachelors, and seasoned cooks alike.

What is Semiya Payasam?

Semiya Payasam is a South Indian milk‑based dessert made with roasted vermicelli, milk, sugar, and aromatic spices like cardamom. It is similar to North Indian kheer but has a lighter, silkier texture.

Can I make Semiya Payasam without evaporated milk?

Yes. You can replace evaporated milk with condensed milk or simply reduce regular milk by simmering it longer for a richer texture.

How do I prevent semiya from turning mushy?

Use roasted vermicelli and cook it on medium heat. Stir occasionally to avoid sticking and overcooking.

Can I make Semiya Payasam ahead of time?

Absolutely. It thickens as it cools, so add a splash of warm milk before serving to adjust consistency.

What nuts can I add to enhance flavor?

Cashews, almonds, pistachios, and raisins roasted in ghee add great texture and aroma.

Can I make this payasam without ghee?

Yes, but ghee enhances the flavor significantly. For a lighter version, reduce the quantity instead of skipping it.

Is Semiya Payasam suitable for festivals?

Definitely. It is one of the most popular choices for festivals like Avani Avittam, Tamil New Year, Diwali, and Navaratri.

Can I add saffron to Semiya Payasam?

Yes. A few strands soaked in warm milk add a beautiful color and royal flavor.

See more Payasam recipes

Indian sweet recipes in TMF

Milk-based recipes in TMF

Semiya Payasam | Vermicelli Kheer

Easy Semiya Paal payasam is prepared with milk and evaporated milk. Roasted semiya cooked in rich milk base makes it very tasty. It can be prepared within 20 minutes. Great make ahead dessert for party.

5 from 2 votes

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Course: Payasam

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

• Roasted Semiya/Vermicelli - 1/3 cup
• Milk - 2 cups
• Evaporated milk - 1 can
• 3/4 cup Sugar adjust according to your sweetness
• 1/4 tsp Cardamom powder
• Butter/ Ghee- 1/2 tbsp
• Cashew - few 20 grams
• Salt - a pinch

Instructions

• Add ghee/ butter to the heavy bottomed  pan
• Once the ghee melts and pan gets hot add cashew
• Cook till the cashew turns golden brown
• In the same pan add roasted vermicelli and do a quick sauté
• Add 2 cups of milk
• Add cardamom powder and salt
• Cook for 10 minutes or till Semiya is well cooked 
• Stir the Payasam  once in a while to avoid Semiya from sticking to the pan
• Add evaporated milk continue cooking for 3-4 minutes; sauté well once in a while
• Add sugar and stir well; cook in low flame for 2 mins

   
• Add roasted cashew; mix well and switch off

Video

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Notes

1. If you don’t have evaporated milk, condensed milk can be used instead. Use 1/4 cup to 1/3 cup (according to your taste). Adjust the sugar accordingly
2. Condensed milk payasam tends to thicken overtime. Adjust the milk quantity accordingly
3. Vermicelli can be cooked in water and add milk after that
4. Raisins, almonds etc. can be used for extra flavor and taste
5.  Can add saffron for extra flavour
6. Avoid closing the payasam with a lid while cooking. It might make the payasam watery
7.  If you don't have time to stir take a pressure cooker add vermicelli and ghee cook for a minute; add 2 cups of milk and cover the lid. Cook till the steam comes.Once when pressure releases naturally add remaining milk and condensed milk and salt, cook for 3-5 minutes, switch off. Add sugar
8. Payasam can be made without condensed and evaporated milk. Boil little extra milk for longer time and reduce it for Paal payasam texture 

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Ingredients:

Roasted  Semiya/Vermicelli – 1/3 cup

Milk – 2 cups

Evaporated milk – 1 can

Sugar –  3/4 cup (adjust according to your sweetness)

Cardamom powder – 1/4 tsp

Butter/ Ghee–  1/2 tbsp

Cashew – a few (20 grams)

Salt – a pinch

How to make Semiya Paal payasam using evaporated milk with step-by-step pictures:

• Add ghee/ butter to the heavy-bottomed  pan

• Once the ghee melts and the pan gets hot add cashew

• Cook till the cashew turns golden brown

• In the same pan add roasted vermicelli and do a quick sauté

• Add 2 cups of milk

• Add cardamom powder and salt

• Cook for 10 minutes or till the Semiya is well-cooked

•  Stir the Payasam  once in a while to avoid the Semiya from sticking to the pan
• Add evaporated milk

• Continue  cooking for 4 – 5 minutes; sauté well once in a while

• Add sugar and stir well

• Cook in a low flame for 2 mins

• Add roasted cashew, mix well, and switch off

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