Semiya Kheer

Most often kheer is made during religious festivals in India like Janmashtmi, Ram Navami, etc. Its been decided by us all that Gods like sweets. Who knows though? But it is always a holiday during these festivals and so, we as kids would wait for them and the fact that mom would make all these sweet delicacies is an added enthusiasm.

Do you need a reason to make kheer? You can make it anytime and you have so many options. The base is the same - milk, boiled for so long that it looses most of its water and is thick and creamy. To this you can add - rice to make Rice Kheer, Semiya/Vermicelli to make Semiya Kheer, grated Carrot to make Carrot Kheer, Makhane/Lotus Seeds to make Makhane ki kheer.....the options are unlimited.


Preparation Time: 5 min
Cooking Time: 25-30 min
Serves: 3-4


6-7 tblsp Semiya /vermicelli
3 cups whole Milk/1 1/2 cup half and half
1/2 tsp Ghee
6 tblsp Sugar - Adjust it according to taste
1/2 tsp powdered cardamom
a pinch of saffron - optional
1 tblsp chopped nuts - Cashews, Almonds and Raisins - optional


  1. Heat ghee in a pan and stir fry semiya for 1-2 min till light golden.
  2. Add milk/half and half and bring to a boil. If using whole milk, simmer and let it thicken till it becomes 3/4-1/2 in volume. If using half and half (which is already thicked), simmer for about 5-10 min. Keep stirring occasionally so that it doesn't burn at the bottom of the pan. Remember that as the kheer cools it thickens a little more.
  3. Stir in sugar, cardomom and saffron.
  4. Cool before serving. Some people like it hot/warm. Before serving top with chopped nuts.


  • You can use Rice, Carrots, Makhane, Shakarkand instead of Semiya. A few facts to note with these variations. For Rice kheer you need more milk and thicken it more - I usually simmer the milk for about an hour if using whole milk. All the othere need less milk and need to thicken lesser.

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