Semia Payasam (Vermicelli Kheer)

This preperation is a kheer that i made for Krishna Jayanthi this year. This is a milk based preperation which consists of Vermicelli (Semia) and Sugar. The amount of milk, vermicelli etc could be varied depending upon interest…


Milk : 1 litre
Vermicilli: 1 handful
Cashew: 5-10 pieces. (Fry the cashew in ghee till brown and set aside)
Ghee / clarified butter: 1-2tsp
Sugar: 10-12 tsp (this could vary depending upon the quality of the sugar)


1. Heat ghee in a kadai, and fry/roast the vermicilli in it till it is brown in colour. (If roasted vermicilli is reasily available then they could be used directly).
2. In another vessel, Boil the milk and let it simmer till the quantity of the milk reduces to 75% of the original quantity…keep stirring the milk so that it does not stick to the bottom of the vessel.
3. Add the roasted vermicilli and let it cook for 5 -7 minutes.
4. After 10 mins, add the sugar and let the whole milk mixture simmer till the milk reduces a bit further.
5. Garnish the payasam with the cashew and serve hot…

~ by priyaskitchen on September 8, 2007.

7 Responses to “Semia Payasam (Vermicelli Kheer)”

  1. Love the photo, very nice looking sweet!:))

  2. hey priya,
    loooks great da….. hey post sme gujju recipes too.. would love to try it out here

  3. hi Indu…Mahesh and me are experimenting with food photography these days…yup will definitely post some gujju recipes…keep visiting my blog…

  4. Hi Asha, thank you… 🙂

  5. lovely color theme 😀 i loved typing black on white 😀

  6. hi Nags, thanks for visiting my blog…

  7. Hello Priya, the pic is too good, and am sure it is delicious too.. 🙂 Will try it someday, as one of my family members love semiya

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