February 25, 2013

Semia Payasam / Sevayyan Kheer

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Semia Payasam (tamil) / Sevaiyan Kheer (Hindi) is a sweet dish made using milk and vermicelli (semia / sevaiyan).
A quick but a royal sweet dish to entertain sudden guests at home :-)

Preparation time : 5 mins
Cooking Time : 20 to 30mins
Serves: 3-4
Complexity: simple

Photo updated on 26 July 2019


1 /2 cup vermicelli
1/2 litre full fat milk
4-5 cardamoms/elaichi powdered
Few cashew nuts
Roughly chopped almonds and pistachios
Few saffron strands / kesar
2 tbsp ghee
1 cup sugar


  • Heat the ghee in a thick bottomed vessel.
  • First fry the cashewnuts in ghee until golden brown and keep aside.
  • In the same vessel,add the vermicelli and fry it in ghee until it turns crisp.
  • Now slowly add the milk and keep stirring the mixture.
  • The milk will slowly start boling and as you keep stirring will begin to get thicker and will turn light pinkish on simmering.
  • Donot let the milk to get very thick. 
  • Reduce the flame,add the sugar,cardamom powder,saffron and fried cashews to the kheer and simmer for 3-4 mins till the sugar dissolves well into the kheer. The paysam will appear a little diluted after adding sugar , but contine to simmer for 4-5 mins and then the consistency will be perfect.
  •  Add chopped badams and pista to the kheer
  • Serve hot or cold.
  • Incase the kheer/payasam feels too thick,you can add a little boiled milk and dilute it.

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