Semiya kheer or Shavige payasa (in Kannada), or Vermicelli Kheer, is a popular Indian dessert commonly prepared during festivals and celebrations. It’s a rich, delicious dessert made using vermicelli, milk, ghee, sugar, saffron strands, and dry fruits.
Preparing this delicious traditional dessert is simple, and it takes barely 20-25 minutes. Continue reading to know how to make semiya kheer.
Prep time: 5 minutes
Cook time: 25 minutes
Yield: 3- 4 servings
150g semiya/ vermicelli
750ml whole milk
100g sugar(or sugar to taste)
3 tablespoons ghee
Saffron strands, a pinch
2 green cardamom, finely crushed
2 tablespoons almond, cut into small pieces
2 tablespoons cashews
- Heat ghee in a cooking pan on low-medium heat.
- Add cashews and almonds into the pan, and fry them until golden brown. Take the dry fruits out of the pan and keep them aside.
- Add semiya into the same pan and roast until it turns golden brown. (If you are using roasted semiya, then fry for just a minute.)
- Pour whole milk and combine. Allow the milk to come to a boil on low-medium heat while occasionally stirring(to prevent milk from getting burnt).
- Continue cooking and stirring the kheer until semiya softens and the milk starts to thicken. At this point, add sugar and combine. Continue to cook for another 3-4 minutes on low heat.
- Add crushed cardamom and saffron strands and combine. Cook on low heat for another 2 minutes.
- Turn off the heat and allow the kheer to cool down.
- Garnish with fried dry fruits. Serve it warm or chilled. Enjoy!
- Add sugar according to your taste.
- Feel free to add other dry fruits such as raisins and pistachios.
If you tried this recipe, tag your food recreation on my Instagram @swaadista and let me know how you liked it!
Happy cooking and happy eating <3