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Semiyan Payasam

Easy Seviyan Kheer (Semiya Payasam) Recipe

Seviyan payasam or vermicelli kheer is the perfect dessert to serve during any Indian feast or celebration and festivals like Ramadan. This popular Indian mithai is traditionally made with wheat vermicelli, milk, sugar, dry fruits, and spices. Originally from North India, this creamy delicacy is served at several festivals and family gatherings across India. 

While this melt-in-your-mouth delicacy will quickly satisfy your sweet tooth, traditionally, it requires a lot of patience and time to prepare. However, there are easier ways to make seviyan kheer. 

You can make the kheer at home using condensed milk and a few other pantry essentials. 
This seviyan kheer recipe offers a perfect combination of soft vermicelli, milky goodness, and crunchy nuts in just a few minutes. Make this dessert at home and enjoy it with your loved ones.
Here’s how to make this rich seviyan payasam at home with Nestlé MILKMAID!

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  • 1 tinNestlé MILKMAID
  • 1 litreNestlé a+ Toned Milk
  • 100 gSeviyan, roasted
  • 4 tbspRaisins
  • 4 tbspNuts, chopped
  • ½ tspElaichi powder

How to make Easy Seviyan Kheer (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, till seviyan is done.
  • Step 2: Mix in the raisins, nuts and elaichi powder. Serve hot or cold.

Note: Roast seviyan lightly in 2 tsp of ghee before adding milk if it is not the roasted variety.

Tips to Make Seviyan Payasam (Seviyan Kheer)

  • Use fresh full-fat or whole milk to make the kheer creamy and thick. Even low-fat or homogenised milk works well.
  • This seviyan kheer recipe requires roasted vermicelli. If you have unroasted vermicelli, roast it on a medium-low flame till it turns brown.
  • Cook your dessert at a low to medium-low flame to prevent the milk from sticking to the pan's bottom and burning.
  • To prevent overcooking and milk curdling, stir the kheer occasionally.
  • You can choose any nuts and dry fruits you like. The seviyan kheer can also be flavoured with saffron and rosewater.

FAQs on Seviyan Payasam (Seviyan Kheer)

1. What is seviyan payasam made of?

Seviyan payasam is a simple but delectable festive dessert made of vermicelli, whole milk, condensed milk, dry fruits, and flavourings such as cardamom powder, saffron, or dried nutmeg.

2. Which type of vermicelli is best for kheer?

Seviyan kheer is typically made with whole wheat (atta) vermicelli. However, you can make the kheer with all-purpose flour (maida), semolina (sooji or rava), or rice flour vermicelli depending on your preferences.

3. How to keep the payasam from becoming too thick?

If your seviyan payasam becomes too thick, add more milk and cook it for a few minutes over a low flame to thin it out.

4. Is payasam eaten hot or cold?

The payasam can be served hot, warm, or cold. It totally depends on what you like.

5. How long can you keep payasam?

Seviyan payasam 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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