Easy Seviyan Kheer (Semiya Payasam) Recipe
Savour the delightful Seviyan Kheer or Semiya Payasam, a cherished Indian dessert that epitomises comfort and festivity. This silky-smooth, aromatic treat is made with vermicelli cooked in milk, nuts, spices, and delicious Nestlé MILKMAID, making it a perfect indulgence for celebrations and everyday moments. Its creamy texture and sweet flavour offer a soothing end to any meal!
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 Semiya Kheer's creaminess and sweetness, eliminating the need for hours of stirring and reducing.
This Semiya Payasam recipe is wonderfully simple! Start by roasting fine vermicelli until it turns golden brown, then simmer it in a mixture of milk and Nestlé MILKMAID. This fusion creates a rich, velvety base, beautifully infused with hints of cardamom and saffron.
Each spoonful reveals tender vermicelli immersed in a luxuriously thick milk mixture, dotted with crunchy nuts and plump raisins. The use of Nestlé MILKMAID not only simplifies the preparation but also adds a divine depth of flavour that makes each bite 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.
Beyond our Seviyan Kheer recipe, explore our collection of delightful kheer recipes, including Sheer Khurma and Rice Kheer. Each one is a unique and delicious treat that’s worth trying.
Ingredients
- 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 Kheer
- For a creamy and thick Vermicelli 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 Semiya Payasam occasionally to prevent overcooking and curdling.
- Feel free to add any nuts and dried fruits you prefer. You can also enhance the flavour of your Semiya Kheer with saffron and rosewater.
- For an extra touch of richness, add a spoonful of ghee to the Seviyan Kheer while it cooks.
- 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 Semiya Payasam made of?
Semiya Payasam 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 to keep the Semiya Payasam from becoming too thick?
If your Semiya Payasam becomes too thick, add more warm milk and cook it for a few minutes over a low flame to thin it out.7
4. Is payasam/kheer eaten hot or cold?
As suggested in our Seviyan Kheer recipe, it can be enjoyed hot, warm, or cold, depending on your preference.
5. How long can you keep Vermicelli Kheer?
Vermicelli Kheer can be kept for up to five days in the refrigerator. Do not leave the dessert for longer hours at room temperature.
Recipe you might like
Related Blogs
