Vermicelli Kheer

Vermicelli Prasadam

Welcome to my blog. In my blog you will be seeing some authentic Indian recipes which I learnt from my grand mother and my mother and also show some variations in Indian recipes with healthy and natural ingredients which helps in weight and health management.
As a first post I want to publish an authentic naivedyam recipe for Vermicelli Kheer/ ‘Semiya Payasam’ with Jaggery which my ammamma used to make it way back home. I am not an expert in photography and writing so please excuse the quality of image and writing skills until I improve it as the blog progresses.



  • Vermicelli/ Semiya – 1 Cup
  • Jaggery/Bellam – 1 Cup ( adjust according your taste)
  • Water – 1 + 1/4 Cups
  • Milk – 1 Cup
  • Ghee – 1 + 1/4 tsp
  • Chopped Almonds, Chopped cashews, Raisins few to garnish
  • Cardamom powder – 1/4 tsp


  1.  Take 1/4 cup water and jaggery in another vessel and melt the jaggery and let it cool.
  2. Heat vessel, add 1/4 tsp ghee and toast cashews almonds and raisins. Remove from pan and keep aside.
  3. Add remaining ghee and toast vermicelli till golden brown and keep aside.
  4. Add 1 cup water and 1 cup milk to the same vessel and add vermicelli when the water is boiling( you can add 2 cups of water instead of 1 cup milk and 1 cup water for vegan version).
  5. When the vermicelli is cooked (don’t over cook) add strained jaggery syrup and cardamom powder.Cook on low flame for 4 mins . Turnoff heat and remove onto a serving bowl.
  6. Garnish with nuts and offer naivedyam.
  7. If you want kheer to be thin consistency add warm milk after turning off the heat.


Vermicelli Kheer


Replace sugar instead of jaggery based on your preference. Process is the same.

Feel free to leave a Comment if you liked the recipe

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