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semiya paysam kerala style recipe onam sadya
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Semiya Payasam With Condensed Milk (Creamy Indian Vermicelli Kheer)

Semiya payasam recipe also known as sevian kheer recipe or vermicelli kheer recipe made using sweetened condensed milk makes a very delicious and easy to prepare Indian style pudding dessert for any special occasion.
Course Dessert
Cuisine Indian
Keyword semiya payasam, semiya payasam with condensed milk, vermicelli kheer with condensed milk
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 21 minutes
Servings 10
Calories 446kcal

Ingredients

  • 400 grams roasted vermicelli
  • 1 tablespoon ghee
  • 11.8 oz sweetened condensed milk I used milkmaid (about 1.5 cups)
  • 8 cups whole milk
  • chilled milk as needed
  • ½ cup Sugar adjust to taste
  • ½ teaspoon cardamom powder ½ teaspoon or use two cardamom pods
  • saffron strands a few optional

For Garnishing

  • 1 tablespoon ghee
  • 1 tablespoon cashew nuts use little more if you like
  • 1 tablespoon raisins adjust as needed

Instructions

  • Boil the milk and keep it aside.
  • Add ghee to a heated pan and add the roasted vermicelli, mix well.
  • Add the boiled milk, cardamom and sugar to the vermicelli, and keep stirring.
  • When the mixture starts boiling, reduce to the flames to medium and cook while keep stirring to avoid burning until the vermicelli is cooked - this will take around 4 to 5 minutes (it will also get cooked further as it sits in the hot milk).
  • Make sure to keep stirring to avoid burning and also to prevent the formation of lumps.
  • As the vermicelli gets cooked in 4 to 5 minutes, add the saffron strands and milkmaid and mix everything well until well combined - you can cook for another 1 minute so the milkmaid gets really well blended with the kheer.
  • At this point, vermicelli is completely cooked and the kheer is ready, but the vermicelli has a tendency to absorb milk and become overcooked if you leave it really hot.
  • So what I do is, I add a little cold whole milk, say ½ cup to 1 cup to the kheer, so the hotness is reduced and the kheer will stay just warm. If it still becomes more thick later, you can add more milk as required. Also check the sweetness of the kheer at this point, and add more sugar if you prefer more sweetness.
  • Now the payasam or kheer is ready, let us go on to garnish the dessert.
  • To prepare the garnishing, In a small pan, heat ghee and add the cashews.
  • As the cashews starts to turn golden brown, add the raisins too and fry for few seconds.
  • Add the fried cashews and raisins to the dessert and gently mix. Semiya payasam or vermicelli kheer is ready. Add the chilled milk as needed to adjust the consistency of the payasam (vermicelli thickens as it cools down absorbing the milk, so you will need to add more milk as it cools down, but this is totally fine!). Serve the delicious vermicelli kheer warm or chilled as you like!

Notes

The most important thing to take care of while making vermicelli kheer is to not overcook the vermicelli.
You just need to cook it until the vermicelli is cooked, immediately stop the cooking after that and move the pan away from the hot stove to prevent further cooking, as the vermicelli will get cooked even more in the hot milk.
As it cools down, the vermicelli will absorb the milk which is totally normal, so always have extra milk to add to the kheer as needed to adjust the consistency of the kheer before serving.

Nutrition

Calories: 446kcal | Carbohydrates: 68g | Protein: 14g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 39mg | Sodium: 128mg | Potassium: 475mg | Fiber: 2g | Sugar: 38g | Vitamin A: 406IU | Vitamin C: 1mg | Calcium: 322mg | Iron: 2mg