Vermicelli Kheer Recipe | Indian Sweet Pudding Recipe
I was going through my pantry and found a can of condensed milk, the original purpose of the purchase forgotten! I wanted to use it for something and since I was planning on making this dessert, I decided to try it using condensed milk.  My mother never makes it this way and neither do I although one of my Indian colleague at work uses this method. Every time she would bring it to our work meeting, it would get over in matter of minutes and we would extract promises that she would bring it the next time around too :)
Vermicelli Kheer Recipe | Indian Sweet Pudding Recipe
My mom's method involves cooking the vermicelli in water separately and then adding it to boiling milk along with sugar and other assorted spices. My method is more like Kheer (or Rice Payasam) where I cook the vermicelli in the milk itself but cook it on low heat for a long time until it thickens to a creamy consistency. As this shows, there are so many methods of making this sweet pudding each dependent on the family, time and effort.
  • Cook time:
  • Prep time:
  • Serves: 4 people
  • 1/2 cup Vermicelli, see Tips
  • 2-1/2 cups warmed Milk, or as needed. see Tips
  • 1/2 cup Sweetened Condensed Milk, see Tips
  • 2-3 tbsp of mixed Dried Fruits and Nuts, see Tips
  • 1/4 tsp Cardamom Powder
  • 1 tbsp Ghee
  • Pinch of Saffron
1.Vermicelli: You can make it even more simpler for you by buying roasted vermicelli that's easily available in all Indian Stores. In that case you don't need to roast it separately.
2.Milk: Although you can use low fat milk for this, Whole milk is recommended. The amount of milk depend on the creaminess and consistency preferred by you and your family. You can increase/decrease the amount according to your needs.
3. Condensed Milk: If you think you need more sweetening, add a little more condensed milk and cook for few additional minutes.
4. Dried Fruits and Nuts: I used about a tbsp each of Cashews and Pistachios and about 10 Raisins.
1. Heat Ghee in a non stick or heavy bottomed pan. Add the nuts and when slightly browned, add the raisins. When the raisins puff up, remove and set aside.
2. In the same pan (in the remaining ghee), roast the vermicelli
3. until it turns golden brown.
4. To it, add the warmed milk along with the some of the nuts (keep the rest for garnish). I like to cook the nuts along with it, but you can add all of  it towards the end of the cooking.
5. Close the lid and cook for 6-8 minutes,
6. or until the vermicelli is cooked.
7. Now add the condensed milk, cardamom and saffron to the mixture and cook  for another few minutes
8. until the mixture thickens slightly.
You can now serve this as it is or refrigerate it and serve it chilled. I personally lobe it chilled. Garnish it with the remaining nuts. Enjoy :) Vermicelli Kheer Recipe | Indian Sweet Pudding Recipe

Recipe Reference

my colleague at work - shehnaz

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By megha guhya on Oct 23, 2012

whenever i visit CIY i end up cooking something delicious!

thanks for the recipe and the inspiration to cook better and better..


By Gnei Binthan on Nov 1, 2015

This is the first time I tried it and viola, it came out well and delicious son and mum said so....Thank You so much

By bhupinder kohli on Sep 9, 2015


By poornima on Aug 9, 2015

It was very nice and it s easy to prepare

By Sheetal on Feb 9, 2015

I tried it n I loved it so much , it's simple n tasty....Thanks guys

By Preeti on Jan 30, 2015

Made this today, my first attempt at semiya payasam. It was very good! However, I feel more milk and, correspondingly more condensed milk need to be added. Else it's a little bit too thick..thanks a lot DK! :)

By Poornima on Jan 18, 2015

Thank you very much for this simple yet delicious recipe. I made it yesterday for the first time, for a tea party. Every one had second helping and finished in no time! The changes I made were 1. Added 1 can of sweetened condensed milk 2. Added an extra 1/2 cup of milk 3. Added may be a little bit more Vermicelli 4. Added 1/4 teaspoon of salt. I shall keep referring to your blog whenever I need authentic South Indian recipes. I'm Telugu, by the way. Thank you.

By Madhavi Mehta on Oct 12, 2014

Cooked it... And I loved it... Am going to try with my 18 month old... Let's see how it turns out

By Francisca on Aug 30, 2014

Beautiful! I just did it earlier. It is delicious and lovely. My husband and my mother-in-law enjoyed it. I added a little bit of yellow color and it's just awesome. Thank you for the recipe.

By vinay on Jul 6, 2014

it is very good explation in make payasam..i am going to prepare today by refering this method.thank u

By Uday Lippi on May 22, 2014

Is it possible to cook without condensed milk.. coz I dont knw what does that mean I am veryyyy new to cooking..if yes when can sugar be added

By appreciate your recipe on Apr 14, 2014

Thanks for your recipe. I just wanted to point out that I think you left out the word "not" in your response to the Nov. 28 question about milk temperature. The recipe was delicious and simple. Thanks!

Yes, you are right. Just updated. Thanks for the pointer :)--DK

By Pearl on Jan 26, 2014

What a lovely recipe, just made it for my family and everyone loved it. Thank you for sharing this perfect recipe.

By skjainmiah on Jan 17, 2014

when should add sugar , is this recipe should cook without sugar, or this is for sugar less people .

The condensed milk has enough sugar in it already hence no additional sugar is needed. This is not suitable for people abstaining from sugar. --DK

By nisha on Jan 10, 2014

whether we have to add the condensed milk along with the boiled milk or separately?

By laxmi on Jan 8, 2014

thanks for the recipe I have been searching for this recipe it is very good

By schumi on Nov 19, 2013

dis was an osum receipe..mi hubby n i loved it.... thnx for sharing....

By Soumya Venkat on Oct 14, 2013

:-P Very nice recipe. i tried it out today. i added more condensed milk to make to sweeter. thanks for the wonderful recipe.

By Latha Nellaiyappan on Aug 18, 2013

Delicious payasam... thank you i will try 2 morrow for my 25th Wedding aniversery.

By Saranya on Aug 15, 2013

gonna try it fr the first time 2moro... hope it comes out good....

By Aziz on Aug 9, 2013

:) I made is as you said in detail, it's tasty all of my friends like it. thanks for your recipe.

By SG on May 18, 2013

Hi, the recipe is really good and would definitely try. Thank u:)

By ali on Mar 30, 2013

mine is to thick :!: :(

By Nandhitha on Mar 26, 2013

Hi,, Just wondering do you add Sago to the Payasam dish?? I like to make payasam with Sago,, if so when should I add the Sago??

Pls refer this recipe here: Sabudana Kheer --DK

By ali on Mar 16, 2013

mine got burnt :(

By ramya on Mar 8, 2013

thanks for the recipe I have been searching for this recipe it is very good

By Iza on Feb 18, 2013

Just made it! Yummeeeh!!

By Agnes on Feb 13, 2013

If I have roasted Vermicelli do I still need to roast a little bit in the ghee(2ndstep)

Pls refer Tip 1 --DK

By phil on Jan 20, 2013

Thanks for the recipe. How long will the payasam last in the fridge ?

By deepa on Nov 28, 2012

Very nice and short recipe, but do have a question: after raosting the vermicelli, do you add boiling milk or just warmed milk? and also, do you need to add in sugar into regular milk since we adding the condensed milk? Thanks

By warmed I wanted to insist that the milk should NOT be straight from the refrigerated. You can use boiled milk. If you have stored your boiled milk in the fridge, make sure to warm it up before adding to the vermicelli. Personally, Condensed milk is sweet enough for me, hence I don't add any sugar to the recipe. --DK

By | DIWALI SWEETS on Nov 21, 2012

[...] Semiya Payasam (Vermicelli Kheer) using Condensed Milk [...]

By mandy kaur on Nov 5, 2012

Love this website! Just making this now and made sambar earlier. Love cooking, but there are just some things you don't know how to cook and this website is perfect! Thanks :)

By seetha on Oct 10, 2012

I also use condensed milk.You have taken so much effort to add all pictures step by step. I appreciate.

By Charul @ Tadka Masala on Oct 10, 2012

I love this kheer. My mom roasts the semiyan till the time they turn a little brown. It gives nice color to the kheer. PS: Totally love those bowls. :)

By Deepa on Oct 10, 2012

I love payasam.And this one is definitely a keeper. Superb clicks.Love the presentation.

By Nance on Oct 9, 2012

Interesting! I think you should amend your recipe, because it looks like what you put in for sweetness is sweetened condensed milk. That's totally different from regular condensed milk, which has no sugar added.

The only condensed milk I see at my local market is Sweetened ones hence assumed that all condensed milk that you get is this version. The ones that aren't, are known as Evaporated Milk here. But have made the changes now that I know. Thank you for bringing it to my notice --DK