Semiya Payasam Recipe (Semiya Kheer)
Enjoy the irresistible charm of Seviyan Kheer, also known as Semiya Payasam—a beloved Indian dessert that embodies warmth and celebration. This luscious treat combines delicate vermicelli simmered in milk, enriched with nuts, aromatic spices, and the creamy sweetness of Nestlé MILKMAID. Perfect for festive occasions or everyday indulgence, its velvety texture and rich flavour make every bite a delight!
About Our Recipe
Our Seviyan Kheer recipe reimagines this traditional favourite with a touch of modern convenience and elegance. The key ingredient, Nestlé MILKMAID, effortlessly enhances the Vermicelli Kheer's creaminess and sweetness, eliminating the need for hours of stirring and reducing.
This Seviyan Kheer recipe is delightfully simple! Begin by roasting fine vermicelli until golden brown, then simmer it in a luscious mix of milk and Nestlé MILKMAID. This creates a rich, velvety base infused with delicate notes of cardamom and saffron.
Each spoonful reveals tender vermicelli immersed in a thick, creamy mixture, complemented by crunchy nuts and juicy raisins. Nestlé MILKMAID simplifies preparation and deepens the flavour, making every bite indulgent and memorable.
Served warm or chilled, our Seviyan Kheer promises to bring a touch of sweetness and a sense of tradition to any occasion. Experience the joy of this classic dessert with a contemporary twist, and enjoy the special moments it creates around your table.
Explore more delightful kheer variations beyond our Seviyan Kheer recipe! Try our Sheer Khurma and Rice Kheer—each offering a unique and delicious twist on this classic dessert, perfect for any occasion.
Show more > Show Less >Ingredients
- 1 tinNestlé MILKMAID
- 2 litreNestlé a+ Toned Milk
- 100 gSeviyan, roasted
- 4 tbspRaisins
- 4 tbspNuts, chopped
- ½ tspElaichi powder
How to make Semiya Payasam
- Step 1: Bring milk to a boil in a pan. Add Nestlé MILKMAID and the seviyan, stir well, and cook for 4-5 minutes until the seviyan is done.
- Step 2: Mix in the raisins, nuts and elaichi powder. Serve hot or cold.
Note: If the seviyan is not roasted, roast it lightly in 2 tsp ghee.
Tips to Make Seviyan Kheer
- For a creamy and thick Seviyan Kheer, use fresh full-fat or whole milk, though low-fat or homogenised milk also works well.
- Our Seviyan Kheer recipe requires roasted vermicelli; if yours is unroasted, simply toast it over a medium-low flame until it turns golden brown.
- Cook the dessert over a low to medium-low flame to prevent the milk from sticking to the bottom of the pan and burning. Stir the Seviyan Kheer occasionally to avoid overcooking and curdling.
- Feel free to add any nuts or dried fruits you prefer. You can also enhance the flavour of your Seviyan Kheer with saffron and rosewater.
- To enhance the richness, stir in a spoonful of ghee while cooking the Seviyan Kheer.
- Make sure to continuously stir the Seviyan Kheer to prevent any lumps from forming and ensure an even texture.
- Allow the Seviyan Kheer to cool slightly before serving; it thickens as it cools, giving it a lovely texture.
FAQs on Seviyan Kheer
1. What is Seviyan Kheer made of?
Seviyan Kheer is a delightful festive dessert made from vermicelli, whole milk, condensed milk, dry fruits, and flavourings like cardamom powder, saffron, or dried nutmeg.
2. Which type of vermicelli is best for my Semiya Payasam recipe?
Semiya Payasam is traditionally made with whole wheat (atta) vermicelli. However, you can also use all-purpose flour (maida), semolina (sooji or rava), or rice flour vermicelli to suit your preferences.
3. How can you prevent Seviyan Kheer from becoming too thick?
If your Seviyan Kheer becomes too thick, add more warm milk and cook it for a few minutes over a low flame to thin it out.
4. Is payasam/kheer eaten hot or cold?
As mentioned in our easy Seviyan Kheer recipe, you can enjoy it hot, warm, or chilled (based on your preference).
5. How long can you keep Seviyan Kheer?
Seviyan Kheer can be kept for up to five days in the refrigerator. Do not leave the dessert for longer hours at room temperature.
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