Semiya payasam – Vermicelli Kheer

vermicelli pudding
Following the passion to start the blog and showcase the recipes has provided a huge lot of satisfactions. It brought about some different level of interactions even between close friends, who sometimes become the hardest critics to please. Indeed, this has strengthened our bond. This is the bond I like to celebrate today, with my secret twist to semiya ( vermicelli)  payasam
Semiya payasam (vermicelli pudding) is such a simple recipe from the South of India. It is the one go-to recipe every mom has up her sleeve when a traditional dessert sans the fuss is on call. It works for the kids as it is sweet noodle and for the adults and there is a familiarity in the whole idea.
wheat based vermicelli kheer

Vermicelli in Indian desserts

The vermicelli in Indian desserts is the kind that has come by the Arab trade routes. This is further established by the cooking method adopted for it which is to fry in a bit of fat and then cook it.
The variety is largely different from the mung bean thin noodles or the rice vermicelli from the Asian cuisine. It is more like a thin strand of pasta. It is wheat based and quite a refined instant noodle style product. This ease of storing and preparing is the one that makes it a pantry staple.
Vermicelli payasam
This is a many birthday month for I am sure you will see more sweet treats too on the blog but how can we miss …nothing beats a payasam on a birthday.
Here are a couple more payasam recipes
To find out what is the twist to the recipe do scroll down and read the recipe and recipe notes carefully. Spot the difference and do let me know if you like it.
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This Post is added to the Healthy Wellthy group of blogger post where we are exploring recipes with vermicelli this time. Here are some from other bloggers in the team
Print Recipe
Semiya payasam Yum
Vermicelli Kheer
Votes: 1
Rating: 5
Rate this recipe!
Prep Time 10 minutes
Cook Time 20 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Votes: 1
Rating: 5
Rate this recipe!
  1. Remove 2-3 tbsp of milk and soak the saffron strands
  2. In a heavy bottom pan, add the ghee and gently roast the vermicelli
  3. When golden remove and set aside and add the chickpea flour and fry till aromatic.
  4. Add the roasted semiya back in and add the milk
  5. Bring the milk to boil and the simmer till the vermicelli strands cook.
  6. Stir occasionally so it doesnt catch the bottom.
  7. When nearly done, add the cardamom powder, saffron soaked in milk and mix well
  8. Add the sugar aaand remove from heat.
  9. Toss in the roasted cashews and stir the sugar in well.
  10. Serve hot
Recipe Notes

It is best not to boil with the sugar as tends to split the milk.

The addition of besan is entirely a personal choice. I like the nuttiness it gives the dessert and the mixed flavours of Mysore Pak and payasam together.

You can use condensed milk to add thickness to the payasam. If so use after the milk has come to a boil.

you can add ghee roasted nuts to flavour however I did not want to load up on the ghee and hence did not use it.




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Veena KrishnakumarVanitha BhatShaluSwatiGeetanjali Tung Recent comment authors

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Poonam Bachhav

Semiya payasam is my family favourite too ! Addition of chickpea flour in this recipe sounds interesting !


Semiya Payasam is family favourite is very common sweet in my home . Almost every 2nd month I make it as my FIL just love it. Super yum dish.


Its an easy festive delight surely ! Chickpea flour must give the thickening factor here smile

Geetanjali Tung

Vermicelli payasam is such a quick and hassle free dessert. At my place this always come on the top of the list whenever we crave for something sweet and we have less time. Love the addition of besan. Next time will try this way. Thanks for the lovely share☺


[…] Semiya payasam Seema Doraiswamy Sriram […]


Sweet or savoury.. vermicelli is such a regular dish in my house.. you are right the ease of storing and making it makes it a pantry staple..I liked the addition of besan in making it. Never used that. The recipe sounds delicious!!


Vermicelli pudding or Semiya Payasam is absolutely family favorite. Addition of chickpea flour sounds great. Must have given the nutty flavor to the kheer. Next time will try this way. Lovely share.

Vanitha Bhat

A winner here! Looks so decadent and delicious! Besan is an interesting ingredient to add to payasam. Is it for thickness or flavor? Nevertheless, looks amazing!

Veena Krishnakumar

Semiya payasam is our all time favourite. The cashew on the surface looks so inviting. Addition of besan is new to me. Will try this kheer soon