Semiya Payasam Recipe (Seviyan Kheer, Vermicelli Kheer)

Semiya payasam in a bowl on a wooden board.

Semiya Payasam Recipe (Seviyan Kheer, Vermicelli Kheer)

Semiya Payasam is a cherished dessert that graces many festive occasions and celebrations. This classic Indian sweet treat, Seviyan Kheer or Vermicelli Kheer, delights with its rich flavors and creamy texture.

Course Dessert

Cuisine Indian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 529kcal

Author Kanan

Ingredients

1 liter Milk ~ 4 ¼ cups Full-fat whole milk
5-7 strands Saffron
2 tablespoon Ghee (clarified butter)
10 Cashew nuts chopped
10 Almonds Chopped
1 tablespoon Raisins
¾ cup Vermicelli (Thick) Seviyan or Sevai
½ cup Sugar
½ teaspoon Green cardamom seeds powder

Instructions

Begin by bringing the milk to a gentle simmer in a pot. Do stir in between to make sure that milk is not sticking to the bottom of the pan.
On a separate stove, heat ghee in a pan on medium heat. Add chopped cashews and almonds and roast until they get a golden hue. Once done, drain any excess ghee and transfer the roasted nuts to a bowl.
Now the milk is getting hot, set aside about 2 tablespoons of hot milk in a small bowl. Add saffron strands to this milk and allow it to sit so the saffron releases its beautiful color and aromatic flavor.
Back to another stove, in the remaining ghee, roast the thick vermicelli until it turns a lovely golden brown. Keep stirring constantly to get even color.
Pour the simmering hot milk into the roasted vermicelli. Allow this mixture to cook for 10-13 minutes or until vermicelli is fully cooked.
Add sugar and continue simmering the mixture for 5-7 minutes or until the seviyan kheer thickens to the perfect Kheer-like consistency.
Add the roasted cashews, almonds, and raisins. Also, add the saffron milk and aromatic green cardamom seeds powder. Mix and enjoy!

Notes

Use thick vermicelli specifically meant for vermicelli kheer, as it provides a satisfying bite and absorbs the flavors well. Thinner varieties are better suited for dishes like sheer khurma.
When infusing saffron, ensure the milk is hot enough to release the saffron's color and aroma.
Check the right consistency, the payasam should coat the back of a spoon. It will continue to thicken slightly as it cools, so don't overcook it.

Nutrition