Ragi Semiya Payasam | Ragi Vermicelli Kheer

PinI love to do guest posts. Somehow, it makes me feel nice that I get requests from some lovely bloggers who want me at their space. It has a feel-good factor to it. But more than that, the nerve-wrecking thought of what to make for them or post for them is another thing!


Today, I am pleased to be at Gloria’s space – a chubby Mumbaikar with the zest for baking. Do check out her blog to see all those beautiful bakes that she dishes out day in and day out! I love her collection of buns and cakes that she keeps churning out every now and then.  I am especially enthralled by her Turtle Buns that are hiding among the long list of my “to-do”s.  I sincerely thank her for having this humble me around in her beautiful space.


I was really in a fix as to what to provide Gloria with. Being from the southern state of Kerala in India, I wanted to give something very close to what we make. Each state has their own way of making vermicelli kheer, and even each household has some small variations to them. I have already posted a quick version of making vermicelli payasam on my blog. Of late, in various shops, the availability of raagi (finger millet) vermicelli has been wide spread. During my last vacation, I had picked up a packet and bought along and it stayed hidden in my pantry for more than six months. Finally I converted it into payasam and well received it was!

To read more and the recipe, do hop onto Gloria’s space!



Ragi Semiya Payasam

Course Dessert
Cuisine Indian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6
Author Rafeeda


  • 1 tsp ghee
  • 250 gm pack ragi semiya finger millet vermicelli
  • 500 ml water
  • 1 liter milk
  • 1 tsp cardamom powder
  • A pinch nutmeg powder
  • 500 ml thin coconut milk
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 2 tbsp ghee
  • 4 tbsp mixed nuts chopped coarsely (I took cashews, almonds, pistas)
  • 2 tbsp raisins


  • Heat ghee in a wide saucepan. Add the ragi semiya and roast well for around 5 minutes on low heat.
  • Add the water and cook till the water is absorbed in by the semiya.
  • Now add the milk, cardamom and nutmeg powders and cook till the milk comes to a rolling boil.
  • Cook on low heat for 15 minutes, stirring occasionally.
  • Add in the coconut milk and cook till it boils. The payasam will start to thicken.
  • Add the sugar and salt and cook for a further 5 minutes. Switch off.
  • Heat ghee in a kadai. Fry the nuts and then puff up the raisins.
  • Put into the payasam and mix well. Serve warm or cold!


The payasam tends to thicken as it sits. Add boiling water till the correct consistency is reached. Do not add water and cook, otherwise the vermicelli may get all mashed up.

Join the Conversation

  1. thank you so much for a lovely guest post dear…

    1. It is my pleasure, Gloria…

  2. nice post Rafeeda.. Now off to gloria's space..

    1. Thank you so much Lisha…

  3. Very nice post… and love the ragi semiya payasam…

    1. Thank you so much Jyothi…

  4. sooper payasam.. it never hot my thots to try wit tis

    1. Thank you so much Kalpana…

  5. Very nice and healthy payasam!! Looks divine!!!

    1. Thank you so much Suja…

  6. healthy dessert….will check this in Gloria's space

    1. Thank you so much Amrita…

  7. Healthy and Yummy payasam…Nice post..

    1. Thank you so much Shabbu…

  8. Super payasam and I'm in love with your glass…… 🙂

    1. Thank you so much Remya… 🙂

  9. Nice guest post.yummy kheer..

    1. Thanks a lot Usha…

  10. Ragi semiya payasam looks delicious Great guest post.

    1. Thank you so much Swathi…

  11. Your payasam looks so delicious. Love both spaces. Yours and Gloria's. And the baking that you mentioned…breads, pizzas, cakes…all so wonderful!!

    1. Thank you so much Kanak…

  12. yumm heading off to gloria's to check out this desert!

    1. Thank you so much Nammi…

  13. lovely guest post dearies,looks yummy!

    1. Thanks a lot Julie…

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