Semiya – Vermicelli Kheer

by Edward Daniel
Caption of Semiya - Vermicelli Kheer. Image by Edward Daniel (c).

Semiya – Vermicelli Kheer is a sweet creamy aromatic Indian dish.  What I love about this dish is that it is really easy to put together and suits those sweet hunger pangs.

Blanched almonds and pistachio nuts, I purchase from a nifty Asian outlet in Hayes.  It has an online presence too which can be found here – I love it because it is reasonably priced and tends to be good quality stuff which I use.

Caption of Semiya - Vermicelli Kheer. Image by Edward Daniel (c).
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 75g vermicelli
  • 200g almonds, blanched
  • 1 litre filtered water
  • 150g raw unrefined cane sugar
  • 50g sultanas
  • 25g coconut shreds
  • ½ tsp nutmeg
  • 5 cardamon pods, seeds
  • Garnishing
  • Toasted almond flakes


  1. Place the vermicelli in a large pan.
  2. Blend the almonds with water in a high-speed blender and add to the pan.
  3. Heat the pan under a low flame and temper for about 10 minutes. The semiya should soften up.
  4. Add the sugar to the semiya with the sultanas and coconut. Combine well.
  5. Grind the nutmeg and seeds in a grinder. Add to the semiya.
  6. Place in serving dishes or bowls.
  7. Serve warm or alternatively, chill in the fridge. Garnish with toasted almond flakes.


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