Thin Semiya Kheer

Semiya kheer is a dessert which we enjoy during every other festival be it ganesh chaturthi, makarsankranti, diwali, ayudha pooja. My mom usually makes it with sabudhana (sago) and chironji seeds. In today's recipe, i will share the easiest version of semiya payasam.

I happened to buy few chunks of thin vermicelli last month and it's been lying around and was in a dilemma whether to make kesari out of it or just a kheer. Finally locked it up for kheer. Just look at these beauties. Long strands of thin vermicelli simply being folded around to form round shaped chunks. Aren't they cute!

These long strands need to be broken while roasting, you can do the preparation while the raisins and cashews, almonds are being roasted in ghee. Let's see the step wise pictures and details of how to make the kheer/payasam.


1/2 cup thin semiya, broken
1/2 cup sugar
1.5 cups of full cream milk
1 tsp cardamom powder
1 tbsp chopped dry fruits and nuts ( raisins, almonds, cashews)
2 tsp ghee/clarified butter


Heat a heavy bottomed pan and add the thin vermicelli/semiya by breaking into small strands.

Roast semiya on medium flame till it turns into light brown color.

Heat a heavy bottomed pan with ghee. Add chopped nuts

Roast on medium flame till golden brown.

Boil milk in the same pan on medium- high flame.

Once it boils simmer for about 4 minutes.

Add sugar and cardamom powder. Let it simmer till the sugar dissolves.

Then add roasted nuts and dry fruits.

Finally add roasted semiya.

Give it a quick stir

Make sure there are no lumps of semiya/vermicelli.

Switch off the flame and cover it with a lid for about 20 minutes.

Voila! yummy semiay kheer is ready. Serve it hot or chilled. It may stay good up to 2 days if refrigerated.


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