Vemicelli Kheer | Semiya Payasam

Vermicelli Kheer is a creamy, delicious Indian dessert made using vermicelli, milk and sugar, flavored with saffron, cardamon and nuts which is perfect to serve for festivals or any special occasion and the best part is that it is very easy, simple to make and just comes together in 15 minutes!

This vermicelli kheer is also known as semiya Payasam, seviyan kheer or semiya kheer

WHAT IS KHEER?

Kheer is a rice pudding, originating from the Indian subcontinent, made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashews, pistachios or almonds. Kheer is typically served during a meal or as a dessert. It is also known in some regions as payasam, payasa, and phirni, while in Bengal the payesh is a variation of Kheer – Wiki

TIPS TO MAKE PREFECT VERMICELLI KHEER:

• I have used full fat milk for this recipe. As it makes kheer thick and creamier. But if you prefer to use low fat milk then go ahead it works too.
• For vegan, the milk can be substituted with almond or cashew milk.
• If you add more vermicelli the consistency of the kheer will be thicker. So you can adjust the amount of vermicelli as per your liking.
• Dry fruits can be added as per your choice. Here I have added cashew, almond and pistachio
• When cooled the kheer tends to be thick. So you can mix with some more warm milk to the kheer before serving.
• Addition of cloves, rose water and rose petals is optional in this semiya kheer.
• If you don’t have roasted vermicelli, you can roast it in a tbsp of ghee for about 3-4 minutes on a low flame till they become golden brown.
• Always use heavy bottom pan for making kheer and this recipe can be easily doubled or prepared in large quantity.

HOW TO SERVE THIS KHEER ?

Serve this dessert either warm or chilled. There is no middle ground when it comes to serving kheer. I personally love to have the chilled kheer!

HOW TO STORE THIS KHEER?

The seviyaan kheer can be prepared, refrigerated and enjoyed for 2 days. When you refrigerate kheer, it will thicken. You can reheat it with additional milk to get the consistency you like.

MORE EASY KHEER RECIPES:

You can try more Kheer Recipes, that are perfect to serve after your festive meals:

QUINOA APPLE KHEER

KODO MILLET KHEER

SABUDANA KHEER

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Vermicelli Kheer

Vermicelli Kheer is a creamy, delicious Indian dessert made using vermicelli, milk and sugar, flavored with saffron, cardamom and nuts which is perfect to serve for festivals or any special occasion and the best part is that it is very easy, simple to make and just comes together in 15 minutes!

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Dessert

Cuisine Indian

Servings 4 servings

Ingredients

  

• 1 tbsp ghee
• 1 cup vermicelli
• 4 cup full fat milk
• 1/2 cup granulated sugar
• 1 tsp cardamom powder
• 2 tbsp chopped nuts cashews, almonds
• Few strands of saffron
• Pistachio and almond slivers for garnishing

Instructions

 

• In a heavy bottom pan, add ghee and roast the vermicelli on a low flame. Once it is golden brown transfer it to a plate and keep aside.
• Add milk in the same pan and bring to boil, keep stirring at regular intervals.
• Then add roasted vermicelli and cook till the kheer thickens to the desired consistency.
• Add cardamom powder, saffron and sugar and mix well.
• Serve warm or chilled with some chopped almonds and pistachios.

Notes

1. I have used full fat milk for this recipe. As it makes kheer thick and creamier. But if you prefer to use low fat milk then go ahead it works too.
2. For vegan, the milk can be substituted with almond or cashew milk. If you add more vermicelli the consistency of the kheer will be thicker. So you can adjust the amount of vermicelli as per your liking.
3. Dry fruits can be added as per your choice. Here I have added cashew, almond and pistachio
4. When cooled the kheer tends to be thick. So you can mix with some more warm milk to the kheer before serving.
5. Addition of cloves, rose water and rose petals is optional in this semiya kheer.
6. If you don’t have roasted vermicelli, you can roast it in a tbsp of ghee for about 3-4 minutes on a low flame till they become golden brown.
7. Always use heavy bottom pan for making kheer and this recipe can be easily doubled or prepared in large quantity.

Keyword Indian Desserts, Kheer Recipes, Vermicelli Kheer

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