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Friday, 31 August 2012

Vermicelli Kheer ( Semiya payasam)

This is a simple kheer which is made in every house (as far as i know) when one crave for a sweet. Its easy to make and tastes really good.

My daughters and my husband love this kheer very much, so its a usual sweet dish prepared, inspite of any particular occasion.

In this year, i made this kheer along with moong dal kheer, for our Onam festival. We all relished both the kheers. I thought to share the recipes of both the dishes, so that you can also enjoy it.


Vermicelli - 750 gms ( i used Bambino vermicelli packet - plain ie. not roasted)
Ghee - 2 tbsp
Milk - 2 and 1/2 litre
Cashew nuts - 10 to 15
Raisin - 10 to 15
Milkmaid (condensed milk) - 1 tin (400 gms)


  • Boil milk in a deep non stick pan by stirring continuously. Let it simmer for sometime, till the milk reduces a little.
  • In another non stick pan, heat 1 tbsp ghee and fry the vermicelli till golden colour.
  • Put this in the simmering milk and mix thoroughly. When the vermicelli is cooked nicely, add the condensed milk. Stir well. Let it cook for some more time.
  • Take it off from heat. In a non stick pan put 1 tbsp ghee and fry cashew nuts and raisins. When it turns colour, add it into the prepared kheer. Stir well.
  • You can either serve it hot or chilled. In either ways, the kheer tastes awesome.

Vermicelli Kheer (Semiya Payasam)

Try out and let me know how it came out.
Thanks for visiting
Happy Cooking!!

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