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Seviyan Kheer


  • Semiya (Vermicelli Pasta) – ½ cup
  • Sago (Sabudhana or javarisi) – 2 tbsp (optional)
  • Milk – ½ liter (about 2.5 cups)
  • Sugar – ½ cup
  • Ghee – 2 tbsp
  • Cardamom Powder – ¼ tsp
  • Salt – a pinch
  • Cashew nuts – 10
  • Raisins – 2 tbsp


  1. Soak the sago in some water for about 15 minutes while you get the other things ready. Sago is not necessarily added to the semiya payasam. I add it because my son loves it. Soaking the sago helps it to cook faster.
  2. Heat 1 tbsp of ghee in a pan. Roast the cashews and raisins for about 20 seconds until it turns golden brown.
  3. Remove it using a slotted spoon and keep it for adding later.
  4. In the same pan, add another tbsp. of ghee and roast the vermicelli on low flame. Keep stirring constantly until it turns golden brown. Do this carefully so that the vermicelli doesn’t get burnt.
  5. In the meantime, heat the milk in another burner.
  6. Once the semiya is roasted, add it to the milk. Also add the soaked sago.
  7. Cook for about 10 minutes on medium low flame with continuous stirring. Some people cook the semiya in water and then add the milk but cooking the semiya directly in the milk induces the flavor of semiya in the milk. Also, the vermicelli will not get overcooked and the nutty texture is perfectly retained.
  8. After the semiya and sago are cooked soft, add the sugar to the milk.
  9. Simmer for another 5 minutes and the payasam will be thickened. The payasam will continue to get thicker as it sits, keep that in mind and adjust the consistency with additional milk. Always keep additional milk handy when making this payasam. Some people like to eat the payasam with a spoon while others like to drink like a kheer. The above measurement makes a fairly thick payasam so add more milk if needed.
  10. Finally add the cardamom powder and the fried cashew nuts and raisins. Switch off and enjoy.