Semiya Payasam (Vermicelli Kheer) using Condensed Milk

By DK on Oct 09, 2012
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.
Vermicelli Kheer Recipe | Indian Sweet Pudding Recipe
I found this method to be simple and much quicker than my regular recipe. This is especially helpful when making it during festive occasions when other compulsory sweets and savories would hog all your time. My mom makes it for special occasions and at times for festivals.  Simple and quick to make (and probably finish!). It is creamy with the sweetness from the condensed milk. You can easily adjust the amount of milk/condensed milk to suit your tastes and preference. For my family this amount of condensed of milk provides more than enough sweetness (we don't prefer sugary foods) but if it is not enough you can increase the amount accordingly.
References

my colleague at work - shehnaz

Basic Information
Prep Time: Under 15 min
Cook Time: Under 30 min
Serves: 4 people
Ingredients
  • 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
Tips
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.
Method
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.
Vermicelli Kheer Recipe | Indian Sweet Pudding Recipe
2
In the same pan (in the remaining ghee), roast the vermicelli
Vermicelli Kheer Recipe | Indian Sweet Pudding Recipe
3
until it turns golden brown.
Vermicelli Kheer Recipe | Indian Sweet Pudding Recipe
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.
Vermicelli Kheer Recipe | Indian Sweet Pudding Recipe
5
Close the lid and cook for 6-8 minutes,
Vermicelli Kheer Recipe | Indian Sweet Pudding Recipe
6
or until the vermicelli is cooked.
Vermicelli Kheer Recipe | Indian Sweet Pudding Recipe
7
Now add the condensed milk, cardamom and saffron to the mixture and cook  for another few minutes
Vermicelli Kheer Recipe | Indian Sweet Pudding Recipe
8
until the mixture thickens slightly.
Vermicelli Kheer Recipe | Indian Sweet Pudding Recipe
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
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25 Responses to “Semiya Payasam (Vermicelli Kheer) using Condensed Milk”
  1. appreciate your recipe

    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

  2. Pearl

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

  3. skjainmiah

    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

  4. nisha

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

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

  6. schumi

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

  7. Soumya Venkat

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

  8. Latha Nellaiyappan

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

  9. Saranya

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

  10. Aziz

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

  11. SG

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

  12. ali
  13. Nandhitha

    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

  14. ramya

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

  15. Iza

    Just made it! Yummeeeh!!

  16. Agnes

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

    Pls refer Tip 1 –DK

  17. phil

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

  18. deepa

    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

  19. mandy kaur

    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 :)

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

  21. 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. :)

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

  23. Nance

    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

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