Pumpkin Vermicelli Payasam | Kheer

As an Amazon Associate I earn from qualifying purchases.
Cooks in: 20 Minutes Serves: 4 People

Vermicelli kheer/payasam is a traditional recipe prepared mostly in all parts of India and I have already shared a recipe with ragi vermicelli. This is a fantastic twist to the traditional recipe where yellow pumpkin puree is added. I have used Pearl Millet Vermicelli for this recipe, but any millet vermicelli can be used. Pumpkin has a lot of health benefits and it gives a great taste and colour to the dessert. Try this easy recipe for any occasion.



  1. Pressure cook the pumpkin pieces for 3 whistles using an inner vessel. Do not add water for pumpkin pieces. Let pressure settle down. Once it cools down, transfer the pieces to a blender and make puree. Keep aside.
  2. In a heavy bottomed pan add ghee and on medium heat first roast the cashew pieces. When they turn golden, remove and keep aside. Now add millet vermicelli to the leftover ghee and fry on low heat till they turn light golden and crisp.
  3. Add water, Saffron strands and 1.5 cups of milk. Cook on medium heat till the vermicelli becomes soft. Now add pumpkin puree, sugar and the remaining milk. Cook for 5 more minutes on low heat. Turn off heat.
  4. Garnish with cardamom powder and fried cashews. Serve chill or warm. Adjust the consistency by adding more milk if required.


  • I used non dairy milk which is thin. If you are using dairy milk, adjust the consistency by adding more milk.
  • If needed, add more sugar. It was mildly sweetened which suits our taste.
  • Brown sugar/Jaggery can be used instead of white sugar which will give a dark colour.

Subscribe and receive new recipes via email

Did you like this recipe?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 1

No votes so far! Be the first to rate this post.

As you found this post useful...

Follow us on social media!

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

Leave a Comment

Your email address will not be published. Required fields are marked *

you're currently offline