Semiya payasam vermicelli kheer recipe
Sevai Kheer - Vermicelli pudding
Shavige payasa - Shevayachi kheer
payasam - vermicelli kheer recipe is a part of most Indian festival
recipes. Not just festivals it is included in most celebration meals. It
is a traditional Indian sweet dish or dessert. It is easy to make,
doesn’t take a long time to cook.
sevai, vermicelli, shavige, shevaya all refer to the same ingredient.
Wheat or rice based vermicelli or thin strands of pasta.
semiya payasam - vermicili kheer
This vermicelli kheer or vermicelli pudding is known in Indian
languages as Semiya payasam (Telugu, Tamil), sevai kheer (Hindi), shavige
payasa (Kannada), shevayachi kheer (Marathi).
For this vermicelli or semiya kheer, we use wheat based semiya or sevai.
You may buy the long strands or already broken sevai.
You need to break them anyway before roasting.
Sevai is available in very thin or not so thin variety. Choose the one you like. I usually buy the thin variety.
Semiya or vermicilli is available easily in most places. It is available roasted as well as unroasted.
Even when you buy unroasted, it really does not take a long time to
You do need to be careful while roasting so as not to burn
the sevai. They burn really fast.
How to make Semiya vermicelli kheer - Pudding
Main ingredients for vermicelli - semiya - sevai kheer
Semiya - Vermicelli - Shevai
Milk - Doodh
Ingredients to serve 2-3
Semiya / sevai / vermicelli - 1/2 cup
- Milk - 2 to 3 cups depending on the consistency you like
- Almonds (optional) - 4-5
- Cashew nuts - 2-3
- Cardamom powder - 1/2 tsp (4 - 5 cardamoms)
- Ghee - 1 tsp
- Raisins - 8 -10
- Sugar - 2 to 3 tbsp, more or less according to taste.
- Saffron (optional) - few strands
Step by step instructions to make semiya - vermicelli kheer
- In a deep thick bottomed pan, bring milk to boil. Keep stirring once in a
- In a frying pan, add ghee, keep heat medium.
flame to low. Add chopped cashew nut pieces. Fry till golden. Remove onto
- Add raisins to the same ghee and fry till raisins are plump.
Remove onto a plate.
- Add broken sevai/vermicelli to the same ghee and keep stirring
till they are lightly golden pink. Take care not to brown or burn.
Stirring continuously is important.
- When the sevai roasting is done, add
them to the boiling milk. Continue stirring and do not let the lumps
- Sevai will get cooked in 4 - 5 minutes.
- Add sugar. Keep stirring
till sugar melts.
- Switch off stove.
- Add the fried cashew nut pieces, raisins, cardamom powder,
saffron strands. Mix well. The saffron will start to release some lovely color.
- As the kheer cools, it thickens.
You may serve this semiya kheer hot, warm, at room temperature or
chilled. It is your choice.
You may serve this as a sweet dish accompanying a festive meal or a
Serve it as a dessert or a snack. I really like having it at all times.
- If for some reason you want to avoid or reduce use of milk (because you are short on milk), you
may use only water or a mixture of milk and water for cooking semiya.
Add milk after the sevai has been cooked.
- The vermicelli kheer cooked in milk and made using
full cream milk is creamier and richer in taste.
- Almonds and unsalted
pistachios, charoli etc can be added along with cashew nuts. Adding more dry fruits makes the kheer richer in taste and thick.
- You may grind some cashews and almonds to powder or paste and add to the kheer in the final stage.
- You may
increase or reduce the amount of milk according to the
consistency you want. Remember, the kheer thickens as it cools. You may
add some milk to it at the time of serving if it has become too thick.
- While roasting vermicelli, I prefer to roast it light brown. If you wish you may roast less and keep it white or roast more till you get darker brown. That is a personal choice.
- Make sure you stir vermicelli continuously and evenly. Do not let it burn. Do not do anything else while roasting sevai.
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