Semiya payasam/Vermicelli kheer

Kheer or payasam is made using milk and semiya, sabudhana,rice or semolina. The variety is a plenty and in today's blog we are going to see the basic payasam which my mom makes at every single occasion in our home.

It is a kid-friendly recipe and you can feed your one year toddler too with the health benefits from dry fruits and milk :)


1 cup of semiya/vermicelli
1 cup of sugar
2 cups of milk
1/4 cup of chironji seeds
1/2 cup of dry fruits - cashews,raisins and almonds
1/2 tsp cardamom powder/ 2 cardamom pods
2 tbsp ghee

How to make semiya payasam:

1. Heat a non-stick pan and add a tbsp of ghee and roast the dry fruits like cashews, raisins and almonds along with chironji seeds.

Transfer it to a plate or bowl and keep it aside.

Tip: Just fry the nuts till they turn light brown - do not fry them for long time.

2. In the same pan, add a tbsp of ghee and cup of semiya/vermicelli.

3. Roast it until golden brown on medium to low flame. Transfer it to a plate and keep it ready.

4. In the same pan, add 2 cups of milk and bring it to boil on high flame.

5. Then simmer down for 4-5 minutes.

6. Now, add roasted semiya/vermicelli, sugar and cardamom powder.

7. Cook on low flame by optionally covering with a lid for about 4-5 minutes or until the semiya gets cooked well.

8. Now, you can see the semiya has cooked well by absorbing enough milk and it has thickened.

9. Add chironji seeds and the roasted dry fruits and mix it once. Cook for another 2 minutes.

10. Mix all the contents thoroughly and cook on high flame for a minute. Switch off the flame and yummy semiya payasam/kheer is ready.

11. Serve the semiya payasam warm or chilled.


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