Sweet, inviting, and made for sharing, seviyan kheer recipe | semiya payasam | semiya kheer or vermicelli kheer is a vegetarian south indian dessert made with ghee / clarified butter, cashew / kaju, and raisins / kishmish in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 25 minutes
- Total time: 30 minutes
- Yield: 5 Servings
- Category: Dessert
- Cuisine: south indian
Ingredients
- 1 tbsp ghee / clarified butter
- 5 cashew / kaju (broken)
- 1 tbsp raisins / kishmish
- ¾ cup vermicelli / semiyan
- 4 cup milk
- ¼ cup sugar
- ¼ tsp cardamom powder / elachi powder
Method
- firstly, in a tawa heat 1 tbsp ghee and roast 5 broken cashew and 1 tbsp raisins.
- roast till they turn golden brown, keep aside.
- in the same ghee roast ¾ cup vermicelli on low to medium flame for 5 minutes.
- roast till the semiyan turns golden brown. keep aside.
- in a large kadai heat 4 cup milk and get to boil stirring occasionally.
- now add roasted vermicelli and give a good mix.
- boil for 10 minutes or til semiyan softens.
- now add ¼ cup sugar and mix well. add more sugar depending on the sweetness you are looking for.
- boil for 5 minutes or till kheer thickens.
- additionally, add roasted cashew - raisins and ¼ tsp cardamom powder. mix well.
- finally, serve semiyan kheer chilled or hot garnished with few nuts.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
