Let me walk you through a foolproof Semiya Payasam milk-based dessert recipe with tips, variations, and serving suggestions to make it extra special. You will love how easy and delicious making and enjoying this Festive Sweet is!
In my book, Kheer means Semiya Payasam, a pudding made with vermicelli, milk, and sugar. An Indian Dessert is a sweet, rich, creamy bowl of thick pudding, fragrant and filling, garnished with saffron, nuts, and cardamom.
Growing up, I never realised how much I enjoyed Shavgi Pāyasa, as we called it in Kannada. Kheer is called Pāyasa or Payasam, the other name for the South Indian Payasam. My mother made some form of Pāyasa to go with the chapati and bhaji we had for breakfast. There was Bottle Gourd Kheer and Moong dal Kheer, but Shavgi Paysa, as we call it, was the family favourite.
Shavgi Payasam was what I wanted for Diwali, Gudi Padwa, Ganesh, Onam Sadhya or any other celebration or festival. Semiya is also consumed during Ramadan and prepared for the feasts of Muslim weddings and festivals, such as Eid ul-Fitr and Eid ul-Adha. Semiya payasam or Kheer, is a popular dessert in the country.
In my books, this was the only Pāyasa; it was only later that I was introduced to Chawal ka Kheer, Godi Kutid Pāyasa, Aliva che Kheer, Peas Pāyasa, Bhagari chi kheer, Carrot Kheer, and the Goan Special Mangane, Kann to name a few. If you want to use millets, then you will love this Bhagari Chi Kheer.
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Why I love this Semiya Payasam recipe as it is
- Quick and Easy - Ready in under 30 minutes.
- Versatile - Can be made with sugar or jaggery, dairy or coconut milk.
- Perfect for Festivities - This dish makes any festival, get-together or party better.
- Minimal Ingredients - Can be made with pantry staples.
- Saclable-You can halve, double or triple the recipe as you need.
What is Kheer?
In the Indian subcontinent, Kheer is a popular porridge or pudding. It is made by boiling milk in vermicelli, rice, semolina, or sago, sweetened with either sugar or jaggery. It is garnished with dried fruits, nuts, cardamom, and saffron.
Kheer comes from Sanskrit kshira (क्षीर) or milk. The South Indian word for the dessert, payasam, comes from the pāyasa (पायस), which means milk or a dish made from milk, again a Sanskrit word.
Ingredients for Semiya Payasam Recipe
- Semiya or vermicelli
- Milk use full-fat I use 6% fat whole milk
- Sugar
- Ghee
- Cashew nuts
- Raisins
- Cardamom powder
- Saffron, a few strands
How to Make Semiya Payasam
- In a heavy-bottomed pan, heat milk. Bring it to a boil and stir occasionally.
- Add the saffron strands to a small bowl and 2-3 tablespoons of the milk. Set aside.
- Reduce the milk in the pan to ¾ the original quantity, stirring the milk to prevent burning.
- Meanwhile, fry cashews and raisins in ghee until golden. Keep them aside for garnish.
- In the same pan, roast the vermicelli in ghee till golden brown. Set aside.
- Add the roasted vermicelli and cook for 6-8 minutes. Stir frequently until the vermicelli softens.
- Stir in sugar and mix well. Let it simmer for another 5 minutes.
- Add cardamom powder and saffron milk to the Kheer.
- Garnish with fried cashews and raisins.
- You can taste the warm Kheer right from the pan or chill it. It tastes good, too.
Substitutions & Variations for Semiya Payasam
- Sugar: For a traditional taste, use jaggery. If using dairy milk, wait for the Pāyasa to cool before adding the jaggery.
- Dairy-free option: Use almond milk or coconut milk for a vegan version.
- Nuts: You can use chironji seeds, chopped almonds, cashew nuts, raisins, or extra richness.
Pro Tips for the Perfect Vermicelli Kheer
- As the payasa cools, it thickens. Add warm milk just before serving to adjust consistency.
- Use condensed milk to give the Pāyasa an extra creaminess and a richer taste.
- You can add rose water or nutmeg for a unique flavour.
FAQs for Semiya Payasam
Can I make Semiya Payasam with condensed milk?
Yes! While full-fat milk thickens as it simmers, you can use condensed or evaporated milk for extra creaminess. Remember to go easy on the sugar.
How do I store leftover Kheer?
You can store the Kheer in an airtight container in the fridge. It will stay good for up to 2 days. Reheat with a splash of hot milk before serving.
Can I use jaggery instead of sugar?
Yes, you can dissolve jaggery in water. If using dairy, add it after cooling the heat to prevent curdling.
Related Recipes
The other Indian Desserts you can serve for any occasion are
Semiya Payasam Recipe – Creamy & Delicious Vermicelli Kheer
Equipment
- 1 Thick bottomed pan
- Spoons and Ladles
- Bowls to serve
Ingredients
- 1 cup vermicelli or semiya
- 4 cups milk full fat
- ½ cup sugar
- 2 tablespoon ghee or clarified butter
- 10 cashew nuts
- 10 raisins
- ½ teaspoon saffron strands
- ½ teaspoon green cardamom powder
Instructions
- In a thick-bottomed vessel, heat the 4 cups milk on low flame.
- Add a small ceramic dish called a basundi stone to the bottom. It prevents the milk from burning.
- Boil the milk till it reduces to about ¾ the original quantity.
- Meanwhile, add 2 tablespoon ghee to a thick-bottomed wok and deep fry the 10 cashew nutstill golden.
- Similarly, fry the 10 raisins if using. Set aside for garnish
- Break the 1 cup vermicelli to smaller pieces and add to the wok and fry till slightly golden on a low flame. Set aside.
- Add the semiya to the boiled milk. The semiya cooks almost immediately. Heat on low flame till vermicelli is cooked.
- Keep stirring to prevent the pāyasa from burning. Add the ½ cup sugar and ½ teaspoon green cardamom powder and ½ teaspoon saffron strands
- The pāyasa becomes watery once sugar is added cook it a little to let it thicken.
- Garnish with fried nuts and raisins.
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