Semiya Payasam | Vermicelli Kheer | How to make Semiya Payasam

Sweets | vegetarian

  • Prep Time 1 Mins
  • Cook Time 20 Mins
  • Servings 8


  • 2 tbsp Ghee
  • 1 Cup Vermicelli (Seviya)
  • 1/4 Cup Sago rice
  • 1 litre Milk
  • 3/4 Cup Sugar
  • 1/4 Cup Rock Sugar (Misri)
  • 2 tbsp Almond Slivers
  • 2 tbsp Raisins (Kismis)
  • 2 tbsp Dry Dates
  • 2 tbsp Pista Slivers
  • 1/2 tbsp Cardamom (Ilaichi) Powder
  • 1 1/4 litre Water


  1. Roast the Vermicelli in one tsp Ghee till golden brown. Remove from heat.
  2. Fry the Date slices, and Pista slivers. When they are half fried, put in the Raisins and Almond slivers, and fry. Put the fried dry fruits into the roasted Vermicelli.
  3. Mix ΒΌ cup water in one litre of thick buffalo milk. Bring the milk to two boils and take it down from the fire.
  4. . Boil the remaining one litre of water and add the pre-soaked Sago rice. Let it cook till the Sago turns transparent.
  5. When the Sago starts to change its colour, add sugar, jiggery, and cardamom powder and let it cook.
  6. When the sugar is well dissolved, add the roasted vermicelli and dry fruits. Cook for 2 minutes.
  7. When the Vermicelli gets soft after 2 minutes, put the flame off and add the boiled milk. Add a tiny pinch of salt now. Payasam made in this way maintains its consistency and will not thicken or get lumpy.