Semiya Payasam / Vermicelli Kheer

Semiya Payasam / Vermicelli Kheer

Semiya Payasam / Vermicelli Kheer

This Indian dessert is so much from Kerala, when this is made traditionally- Oh My God!, this can so nerve breaking. I always had a very much of an appreciating palate whenever semiya payasam was made at home. The flavor, color and the texture, everything make this a perfect dessert for all festive seasons.

Vermicelli Kheer/ Semiya Payasam is made of roasted vermicelli, coconut milk (you can use regular milk too) and nuts.


  • Vermicelli – 400 gms
  • Ghee/ Butter- 25 gms
  • Sugar – 200 gms
  • Coconut milk – 250 ml
  • Raisins – 1 Tbsp
  • cashew Nuts – 1 Tbsp


  1. Heat up the ghee, roast cashew nut and raisins. Remove and keep aside.
  2. In the same pan, break the vermicelli in to  1 inch length and roast ( in most of  the super markets ready to mix packets are available, so you don’t need to break and roast) on slow heat.
  3. Add coconut milk and cook for about 10 minutes.
  4. Add sugar and stir in continuously until the desired the consistency is achieved.
  5. Garnish with  cashew nuts raisins.
  6. Semiya can be served hot or cold. You can always refrigerate for future, and use as and when you need it.



  1. Good photo Deepu! I cant stop looking at it. You have presented in the glass, any special reason? I am just curious!

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