Semiya Payasam (Kheer)

Seenia.George's picture

Jul. 11, 2013

Kheer, when made in Kerala is known by the name "payasam". This sweet dish is most often made with rice. But many a times, it is also made with vermicelli (semiya). Typically the 'payasam' made in South India uses jaggery and coconut milk in place of sugar and milk.


To boil the sago pearls
Sago pearl 1/2 Cup (8 tbs)
Water 1 Cup (16 tbs)
To fry the semiya (vermicelli)
Ghee/Butter 3 Tablespoon
Semiya 2 Cup (32 tbs) (Vermicelli)
Rest of the ingredients for the payasam (kheer)
Boiled milk 1 1/2 Liter
Sugar 1 3/4 Cup (28 tbs) (1 1/2
Cardamom powder 1 Pinch
For the garnish
Butter 1 Tablespoon
Cashews 2 Tablespoon , halved
Slivered almonds 1 Tablespoon
Raisins 1 Tablespoon



1. In a pot, boil sago in water until done and set this aside.


2. Heat a large pan with ghee. When hot, add the semiya (vermicelli) and fry until slightly golden brown in color. Stir continuously to avoid the vermicelli from getting burnt.

3. Add boiled milk, and sugar stirring continuously. Let the vermicelli cook in the milk.

4. Cook until the sugar dissolves.

5. Add the boiled sago, cardamom powder and stir well. Turn off the heat.

6. In a separate pan, heat some butter and fry some cashews, slivered almonds and raisins for a few seconds. Add this to the prepared payasam (kheer).


7. Serve warm or cold after a typical Indian meal.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 442Calories from Fat 116

 % Daily Value*

Total Fat 13 g20%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 60 mg2.5%

Total Carbohydrates 74 g24.7%

Dietary Fiber 1 g4%

Sugars 45 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet