Semiya payasam, a milk kheer made with vermicelli, sweetened with sugar and garnished with ghee roasted nuts. A creamy, milky payasam, that fits the bill of any occasion.

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Vermicelli Payasam
More Payasam Recipes
Ingredients To Make Vermicelli Kheer
Stepwise Instructions to make Kheer with Vermicelli
Semiya Payasam | Vermicelli Kheer | Without Condensed Milk

Vermicelli Payasam

Payasam, or paayasam is a milk based dessert, popular in Indian Subcontinent. Vermicelli payasam or Semiya payasam is made by cooking vermicelli in milk and sweetened with sugar.

This is one of the easiest and quickest payasam one can make. I would also say, most made payasam in south-indian household. One can use either roasted or unroasted vermicelli to make this creamy semiya payasam. Whether you use roasted or unroasted vermicelli, it has to be roasted in ghee before you add it to milk.

This simple semiya payasam uses sugar as sweetener. I usually add almond meal to my vermicelli payasam, as it makes the kheer rich and creamy.

This is an easy kheer to make for a crowd and kids too get excited to see noodles payasam in the menu.

More Payasam Recipes

Paal payasam or milk kheer is the most made payasam in South-India. The same paal payasam when made with rice flakes becomes Aval Payasam, and rava/sooji payasam when made with semolina.

We also have exotic payasam like this Mango millet payasam made with fresh mangoes of the season or this colorful Carrot payasam made in pressure cooker. We love this delish Nei payasam, a famous dessert from Kerala.

Make this simple and easy vermicelli payasam for Vinayagar Chathurthi Celebrations. Check for more Vinayagar Chathurthi Recipes here.

Ingredients To Make Vermicelli Kheer

Main Ingredients : Vermicelli, Milk and sugar. I have used to Bambino brand thin vermicelli for the payasam, along with full fat milk and white sugar.
Add-ons : Almond meal, adds richness and creaminess to the kheer.
Flavorings : I have included few pods of cardamom and cloves along with a generous pinch of saffron in this delish semiya payasam
Garnish : Few almonds and raisins, roasted in ghee is added to the payesh.

Stepwise Instructions to make Kheer with Vermicelli

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

Heat milk in a heavy bottom pan, in another small pan, add a teaspoon of ghee and roast the vermicelli in a medium flame to golden brown.
Add the ghee roasted golden vermicelli to the hot milk. Keep the flame simmer and let the vermicelli cook soft in milk.
It will 8-10 minutes for the vermicelli to cook. Add sugar, cardamon and clove powder to this and mix well.

Now add almond powder and a pinch of saffron to this and mix well. Let the kheer boil and thicken for next 10 minutes.
In a small pan, add a teaspoon of ghee and roast almonds and raisins and add it to the kheer and remove it from the flame. Serve the kheer warm.
Vermicelli kheer thickens as it rests, if you find the kheer too thick, add ¼ cup of warm milk to the kheer, mix well and serve.