Vermicelli Payasam (Semiya Kheer)

Cardamon Powder1/2 tsp
Cashew nuts10 halved
Condensed Milk300 ml
Ghee1 tbsp
Milk2 litres
Pistachio nuts10
Sugar5 tbsp
Vermicelli1 cup

  1. Roast the Vermicelli: Dry roast the vermicelli till its turns golden brown. Make sure you don't burn it.
  2. Boil the Payasam: Heat milk in a pan and add the vermicelli into it. Then add the condensed milk, sugar and cardamom and let the milk boil. Once the milk starts boiling, reduce the flame and allow it reduce and thicken.
  3. Prep the garnish: In a tbsp on ghee, toast the raisins, halved or roughly chopped cashew nuts and pistachio nuts till cashew turn light brown. 
  4. Garnish the payasam with the nuts before you serve it. Serve the Payasam hot or chill it in the refrigerator and serve it cold.

  1. Condensed milk is sweet so, adjust sugar as per your taste.
  2. Pistachio nuts look best when ground into a fine powder and sprinkled. There is no need to toast these nuts.
  3. Check out another version of the same Payasam here.. 


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