Saturday, April 6, 2013



India is full of festivals and every festival is an occasion for sweets of different kinds. One of the easiest to make is Vermicelli Kheer, also called Semiya Payasam in the south of India. In Konkani, my mother tongue, we call it Sheviya Payasa.

Kheer is made of rice too but the one I present today is made of vermicelli, a kind of pasta noodles if you will. It is called "Semiya" in Tamil and "Sevige" in Kannada.

I use badam drink powder ( usually from MTR, a popular brand in Bangalore) to add to the colour and the flavour.

This kheer can be served either hot or cold, as per your choice. This is a matter of individual taste. I usually serve it after it has been chilled.

I hope you will enjoy making this sweet for all seasons.

  • Broken Vermicelli,  3/4 to 1 cup
  • Ghee, 1 tbsp
  • Full fat Milk, 1 litre
  • Sugar, 1 and 1/2 cups or to taste
  • Kesar (Saffron)  a few threads
  • Elaichi ( Cardamom) Powder, 3/4 tsp
  • Badam Drink Powder, 2 tbsp
  • Almonds, a few slivers for garnishing
  • Cashewnuts,  7-8, broken into pieces

Roast the vermicelli in ghee till golden brown, and roast the cashewnuts. Keep aside.

Boil the milk ( preferably full fat for better thickness) and add roasted vermicelli.
Cook over low flame and keep stirring till the vermicelli is soft.
Add the sugar and stir some more.
After it boils, add badam drink powder.
Remove from flame, add elaichi powder and saffron threads.
Garnish with almond slivers and roasted cashewnuts.
Serve, hot or chilled, as per your choice.

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