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Vegan Semya Payasam (Kheer) with Almond Milk

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine Indian
Servings 4 serving


  • ¼ cup Vermicelli Semya/
  • ¼ cup Sugar
  • 2 cups Almond milk
  • ½ tsp Cardamom powder
  • pinch Saffron
  • 2 tsp Almonds
  • 2 tsp Raisins


  • Heat 1tsp oil and 1tsp vegan "butter" (I used Earth Balance soy free spreadable butter) in a saucepan; saute almons and raisins until golden. Set aside.
  • To the same pan, add almond milk  and bring to a boil. Add semya to milk; lower the heat and simmer the mixture until semya is cooked through. Make sure to stir frequently.
  • Once semya is cooked through, add sugar and saffron. Turn off the heat. Milk is hot enough to melt the sugar.
  • Finally add the fried almonds and raisins.


This is great to serve either hot, cold or at room temperature. Also perfect as a quick dessert for unexpected guests or when a strong urge for something sweet strikes.