Semya Payasam Recipe | Traditional South Indian Vermicelli Kheer Recipe

Semya Payasam, also known as Vermicelli Kheer, is one of the most popular South Indian desserts. Made with roasted semya (vermicelli), milk, ghee, sugar/jaggery and cardamom, it’s rich, creamy, and full of flavor. Whether it’s Navaratri, Diwali, or any special celebration, this traditional sweet is sure to make your festive moments memorable.

                                 About Semya Payasam        

Semiya Payasam is a traditional South Indian pudding made with vermicelli, whole milk, sweetener, and cardamom. The word “Semiya” means vermicelli in Telugu, Tamil, and Malayalam, while “Payasam” refers to a South Indian-style milk pudding.

There are different kinds of vermicelli available in the market, made from various grains such as rice, maida, ragi, whole wheat, and millets. For preparing Semiya Payasam, whole wheat vermicelli is most commonly used. Since this dessert is usually made quickly, sugar is the preferred sweetener — and that’s what I’ve shown in the video and step-by-step photos.

However, we personally prefer using jaggery as a healthier alternative. Making it with jaggery takes a bit more time because the jaggery syrup must cool completely before mixing it with the cooked milk and semiya.

       How To Make Semya Payasam Step by Step

Ingredients:

Semiya (whole wheat vermicelli) 1 cup

Full-fat milk 4 cups

Water 1 cup (optional)

Sugar ½ to ¾ cup (as per taste)

Ghee 2 tbsp

Cashews 10

Raisins 10

Cardamom powder ¼ tsp

Preparation:

1. In a heavy bottom pan, heat a 1 tbsp ghee. Fry cashews until golden, add raisins, and let them puff up. Remove these to a plate and keep them aside.

2.  Add another tbsp ghee and roast the semiya on low flame until light golden and aromatic. (Skip this step if using pre-roasted semiya.)

3.  Pour 4 cups milk to the pot. You can also dilute the milk and use. (4 cups milk & 1 cup water). Let it simmer for 5–7 minutes on medium flame, stirring occasionally.

4. Cook till the vermicelli is fully soft, cooked. Keep stirring to prevent burning.

5. Add ¾ cup sugar and cook on low heat until the Semiya Payasam thickens, stirring occasionally. This will take about 3 to 5 minutes. If you’re using jaggery instead of sugar, refer to the “Making Jaggery Syrup” section below.

6. Add cardamom powder, stir, and turn off the flame.

 Garnish with nuts and raisins. Serve semiya payasam warm or chilled.

Notes:

1. Always roast semiya in ghee for best flavor.

2. If payasam thickens after cooling, add some warm milk before serving.

3. Add saffron strands for extra aroma and color.

4. Use jaggery only after cooling to prevent milk curdling.

Nutrition facts:

Nutrient	Amount
Calories	~260–280 kcal
Carbohydrates	35–40 g
Protein	6–7 g
Fat	10–12 g
Saturated Fat	5 g
Cholesterol	20–25 mg
Fiber	0.5–1 g
Sugar	20–25 g
Calcium	150–180 mg
Iron	0.5 mg
Sodium	60–80 mg

About Jyorecipes:

I'm Subhashini, the creator of Jyorecipes, food photographer, and food writer. Using my tried-and-true recipes, I hope to assist you in creating delicious Indian cuisine. I developed this blog to help people cook better and more frequently at home after gaining knowledge in practical Indian cooking. I have no doubt that Jyorecipes will help you improve your cooking abilities, regardless of your level of experience. 

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