Celebrate special occasions with Semiyan Payasam (Seviyan Kheer), a beloved Indian dessert made with vegan milk, vermicelli, nuts, and fragrant spices. This delectable vermicelli dessert is a must-try for anyone with a sweet tooth. Follow our authentic Seviyan recipe to create this delicious dessert at home in just 30 minutes.
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What is Kheer
Kheer, a classic dessert in Indian and Pakistani cuisine, is primarily made with milk, sweetener (sugar, condensed milk, or jaggery), nuts, saffron, and cardamom. Known as Payasam in South India and Payesh in some regions, it has a texture akin to pudding or porridge. This delightful sweet treat is often prepared for special occasions like festivals and weddings, and it's commonly served as a dessert at the end of meals. In Indian temples, Payasam is also offered as Prasadam to the gods.
Rice Kheer (made with rice), and Seviyan Kheer (made with Sewai) are perhaps the most commonly made Kheers in Indian households. Some other Kheer varieties are with lentils, makhana, sabudana, oats, carrots, jackfruit, coconut (thengai), poha (aval), millets (quinoa, teff, etc.), rose syrup, or fruits like mango and apple.
Vegan Kheer
Kheer is traditionally made with milk, but I'm excited to share a vegan version that's just as rich, creamy, and indulgent-without any dairy! This vegan Semiyan Payasam recipe offers the same delicious taste, texture, and consistency as the classic version.
Whether you call it Sheer Kumra, Semiya Payasam, Vermicelli Kheer, Seviyan Kheer, Shevyachi Kheer, Semai er Payesh, Sev Kheer, Semiyan Kheer, or Semiyan Payasam, this vegan Indian sweet dish will surely please all. Kids even love calling it Noodle Kheer!
Looking for more vegan Indian desserts to try this festive season? Check out Rose Basundi, Beetroot Halwa, Aval Kesari, Sweetcorn Pudding, Karanji Baklava, and Carrot Halwa Baklava. Recipes like Phirni, Basundi, and Rabdi are very similar to the Indian Kheer because they use the same basic ingredients but are still different in terms of how long the milk is cooked, its final texture, and its flavor.
What is Semiyan
Semiyan (in Tamil) also known as Seviyan, Sewai, or Sevai, is known as Vermicelli in English. These thin or thick noodles are made from whole wheat or rice and can be used in sweet and savory dishes. Whether you're preparing a sweet South Indian dessert like vegan Semiyan Payasam or a savory dish like upma or biryani, vermicelli adds a unique and flavorful twist to your meals.
Why make this
- Classic Indian Dessert made Vegan
- Make this tasty kheer in 30 minutes
- Authentic vermicelli Indian festive dessert
- Made with simple, easy-to-find ingredients
- One of the best dessert recipes that's simple, and easy to make
🧾 Ingredients Needed
Milk or Creamer - I used Nut Milk Creamer to give the vegan Sevai Kheer a rich and creamy texture. You can also opt for any dairy-free milk like coconut, oat, almond, soy, or cashew milk.
Sweetener - I used Oat Milk Condensed Milk, which is a game-changer! It not only sweetens the Semiyan Payasam but also gives it a lovely caramel color, enhancing both the look and taste. Oat Milk Condensed Milk is easily available in most major grocery stores.
Vermicelli - Use the Indian whole wheat vermicelli variety, distinct from Chinese and Italian vermicelli. You can choose plain or roasted, with either thin or thick strands. I've made this traditional South Indian Semiya Payasam recipe using Bambino, MTR, and Anil Semiyan brands, all of which are available on Amazon and in Indian grocery stores. Another option is Brown Rice Vermicelli from Mama, available at Whole Foods.
Nuts and dry fruits - Almonds, cashews, raisins, and pistachios add a nutty flavor to this Semiyan Payasam.
Spices - Ground cardamom, cardamom pods, saffron, and ground nutmeg infuse this rich and creamy Semiya Kheer with authentic Indian flavors and a subtle fragrance.
Garnish - Silver Vark and dried edible rose petals are optional ingredients but great to decorate dairy-free Semiyan Payasam with.
How To Make It 🔪
To Roast the Semiyan
- Heat vegan ghee in a pan, then roast the vermicelli for 2-3 minutes on low-medium heat. If using pre-roasted vermicelli, you can skip this step. Stir frequently to ensure even roasting and avoid burning. The vermicelli should turn light golden. Chef tip: Add 2-3 cloves to the ghee before frying the vermicelli to infuse it with a subtle, aromatic flavor.
- Once roasted, transfer the vermicelli to a plate.
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To Roast the Nuts
- Heat vegan ghee in a pan and roast the chopped pistachios, cashews, and almonds for 1-2 minutes on low-medium heat.
- Once roasted, transfer the nuts to a plate. You can break them into smaller pieces if desired.
To Prepare the Semiyan Payasam
- Add dairy-free creamer or milk to a pan and bring it to a boil over medium heat. This should take about 8-10 minutes.
- Next, add the oat condensed milk.
- Followed by the roasted vermicelli. Stir and cook until the vermicelli is fully cooked, about 8-10 minutes on medium heat. Be sure to keep stirring the milk and scrape the sides of the pan as it cooks.
- Finally, mix in the roasted nuts and remove the pan from the heat. Garnish with cardamom powder, saffron, and ground nutmeg. Stir well. Semiyan Payasam is ready!
🍽 Serving Suggestions
Add silver vark and dried rose petals on top of the Vermicelli Kheer before serving. Semiya Payasam can be enjoyed hot, warm, or cold. While some enjoy this Indian vermicelli recipe for breakfast, Semiyan Payasam is most often served as a dessert at the end of a meal.
Serve this sweet Milk Payasam on festive or special occasions like Ganesh Chaturthi, Janmashtami or Gokulashtami, Navratri, Tamil New Year, Onam, Vishu, Eid, Diwali, Holi, Valentine's Day, Thanksgiving, or Christmas. This Vermicelli Pudding is also perfect for date nights, parties, potlucks, brunches, weekends, birthdays, anniversaries, or anytime you're craving something sweet. For a fun twist, serve vegan Seviyan Kheer in shot glasses at your next party and watch your guests go wild!
💭 Priya's Recipe Tips
The more vermicelli you add, the thicker the Dairy-Free Semiya Kheer will be. Stick to the vermicelli-to-milk ratio in this Kheer recipe for a good, drinkable consistency. Raisins can be substituted with chopped dried dates. If you're allergic to nuts, swap them with roasted sunflower seeds or pumpkin seeds. Add a teaspoon of vanilla extract to enhance the flavors of this delicious Semiya Kheer. For a colorful twist to the Semiyan Paysam, try adding flavors like chocolate, rose, strawberry, mango, or chikoo puree.
FAQs 📖
When making Semiya Payasam at home, use whole wheat Indian vermicelli, which differs from Chinese and Italian varieties. Choose either the plain or roasted type, with thin or thick strands. I've used Bambino, MTR, and Anil Semiyan brands for this traditional payasam recipe, all available on Amazon and in Indian grocery stores. Brown Rice Vermicelli from Mama, found at Whole Foods, is another option.
For a gluten-free alternative, use gluten-free brown rice vermicelli. Other options include rice vermicelli, millet Seviyan, and ragi vermicelli for a healthier twist. Angel Hair Pasta can also be used as a convenient substitute.
You can substitute dairy-free condensed milk with Vegan honey, white sugar, brown sugar, coconut sugar, palm sugar, jaggery powder, figs, or date syrup. Except for white sugar, these alternatives will impart a rich caramel color to Semiyan Payasam.
The ideal consistency of Vermicelli Payasam depends on personal preference. If the Payasam is too thick, thin it by adding some dairy-free milk. If it's too thin, prepare a slurry with coarse rice powder dissolved in cold milk, then stir it into the Payasam. Cook for a few minutes to thicken. Keep in mind that Payasam made with condensed milk will generally be thicker.
Start by adding vegan ghee to the Instant Pot. Use the Sauté mode to fry the nuts and vermicelli for 30 seconds. Next, add the milk and condensed milk. Set the Instant Pot to Manual or Pressure mode: cook for 5 minutes if using thick vermicelli, 1 minute for thin vermicelli, and 2 minutes for ragi semiyan. Release the pressure naturally to avoid milk spilling out of the vent. Once done, garnish with cardamom powder, saffron, and ground nutmeg. Mix well and serve.
If you prefer making desserts in the Instant Pot, check out my Carrot Halwa recipe.
Start by using regular ghee to roast the vermicelli and nuts. For the liquid, use full-fat whole milk, or a combination of evaporated milk, heavy cream, or creamer. Instead of oat milk condensed milk, opt for regular sweetened condensed milk, Mithai Mate, or Milkmaid. You can also add khoya to this Seviyan Kheer recipe.
The kheer will thicken as it cools, taking on a pudding-like consistency. Store it in the refrigerator for 4-5 days. If Sevai Kheer becomes too thick, when reheating, add a splash of vegan milk to adjust the consistency and sweeten to taste with sugar if needed. You can also transform leftover Seviyan Payasam into a delicious ice cream, similar to Carrot Halwa Ice Cream.
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Recipe 📖
Semiyan Payasam | Seviyan Kheer (Vegan)
Equipment
Ingredients
To Roast the Semiyan
- 1 tablespoon vegan ghee
- ¾ cup semiya
To Roast the Nuts
- 1 tablespoon vegan ghee
- 2 tablespoon cashews
- 2 tablespoon pistachios
- 2 tablespoon almonds
To Prepare Semiyan Payasam
- 3 cups Nut milk creamer
- 11.25 oz oats condensed milk
- ⅛ teaspoon ground nutmeg
- ½ teaspoon cardamom powder
- 1 teaspoon saffron
- silver vark optional
- 2 edible rose petals optional
Instructions
To roast the Semiyan
- Heat vegan ghee in a pan, then roast the vermicelli for 2-3 minutes on low-medium heat. If using pre-roasted vermicelli, you can skip this step. Stir frequently to ensure even roasting and avoid burning. The vermicelli should turn light golden. Chef tip: Add 2-3 cloves to the ghee before frying the vermicelli to infuse it with a subtle, aromatic flavor.
- Once roasted, transfer the vermicelli to a plate.
To Roast the Nuts
- Heat vegan ghee in a pan and roast the chopped pistachios, cashews, and almonds for 1-2 minutes on low-medium heat.
- Once roasted, transfer the nuts to a plate. You can break them into smaller pieces if desired.
To Prepare Semiyan Payasam
- Add dairy-free creamer or milk to a pan and bring it to a boil over medium heat. This should take about 8-10 minutes.
- Next, add the oat condensed milk.
- Followed by the roasted vermicelli. Stir and cook until the vermicelli is fully cooked, about 8-10 minutes on medium heat. Be sure to keep stirring the milk and scrape the sides of the pan as it cooks.
- Finally, mix in the roasted nuts and remove the pan from the heat. Garnish with cardamom powder, saffron, and ground nutmeg. Stir well. Semiyan Payasam is ready!
Pravin says
My Favorite
Priya says
🙂