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+ servings
Multi colored Vermicelli Pudding in mini jars

Vermicelli Kheer ~ Semiya Payasam

Vermicelli paysam is a delicious traditional Indian pudding with lots of nuts and raisins.  
Course Dessert
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 5


  • 1 tbsp Unsalted Butter or Ghee
  • 6-8 Cashews broken into pieces
  • 1 tbsp Raisins
  • 1 cup Multi Colored Vermicelli
  • 3 cups Milk (I used ½ cup water and 2 ½ cups 2% milk. Can use whole milk and skip water)
  • 6-8 Cashews, powdered
  • 1 ½ tbsp blanched sliced Almonds, powdered
  • tsp Cardamom Seeds powdered
  • ⅓ – ½ cups Sugar Adjust to taste


  • Heat butter or ghee in a sauce pan. You will need at least 1 ½ quart saucepan.
  • When butter is melted, roast cashew nuts and raisins on medium flame until cashews turn brown, raisins puff up and turn brown.
  • Remove from pan and keep aside.
  • In the same pan, add vermicelli and roast on medium flame.
  • Add ½ cup of water, when the pan cools, add 2 ½ cups of milk. Increase the flame to medium high, give a good stir and cook until vermicelli is almost cooked.
  • Powder cashew nuts, blanched almonds and cardamom to fine powder. Add to vermicelli and stir until it is lump free.
  • Add sugar and continue to cook until vermicelli is cooked, al dente.
  • Turn of the flame, garnish with roasted cashews and raisins, and serve hot or cold.
  • Consistency of vermicelli pudding / kheer / payasam tends to thicken as it cools. If the consistency is too thick, add some milk before serving.