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Caramel Apple Kheer Recipe | Caramel Vermicelli-Semiya Payasam

Turned apples into a delicious dessert…

Payasam for South Indians & Kheer for North Indians, is a traditional Indian dessert that is typically made by simmering rice or vermicelli along with milk and sugar, flavored with cardamom, saffron, or rose water.

While making kheer, this time I’ve added apples. Roasted the apples in ghee, added thin vermicelli & tapioca pearls, then added milk. Simmered the mixture until the flavors meld together and the desired consistency has been achieved.

Instead of adding white sugar, I caramelized the sugar & added that to the hot kheer. Garnished the kheer with ghee-roasted cashew nuts & raisins.

Caramelized sugar is the key ingredient in this recipe, which gives the dessert a rich and slightly smoky flavor. The caramelization of sugar adds depth and complexity to the kheer, imparting a distinct caramel flavor. It also gives the dessert a beautiful golden hue. The sweetness of the caramel balances the creaminess of the kheer, creating a delightful combination.

This is a delicious twist on the traditional kheer. Easy to make delightful dessert & a sweet treat to satisfy your cravings.

Caramel Apple Kheer Recipe | Caramel Vermicelli-Semiya Payasam
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Indian
Serves: 4 people
  • Ghee- 1 tbsp
  • Apple, chopped small- 1
  • Thin vermicelli, 2-inch slice- ½ cup
  • Tapioca pearls or sabudana, soaked- ¼ cup (optional)
  • Milk- 2½ cups
  • Cardamom powder- ½ tsp
  • White sugar- ½ cup
For topping
  • Ghee- 2 tbsp
  • Cashew nuts- 2 tbsp
  • Raisins- 1 tbsp
  1. If using tapioca pearls or sabudana, soak ¼ cup in 1 cup of water for 30 minutes.
  2. Use any sweet apple variety, don't use green apple it has a tart taste.
  3. This recipe is for 4 servings, to make more double or triple the recipe.
  4. Chop the apple really small.
  5. Place a large non-stick saucepan over medium heat.
  6. Add ghee, add the chopped apple & saute for 3 minutes.
  7. Add the vermicelli, I've added thin vermicelli, saute for 2 minutes.
  8. Strain the water from the soaked tapioca pearls, add that & saute for a minute.
  9. Add the milk & ground cardamom; combine well & cook over medium-low heat till the apple & vermicelli turns soft.
  10. While it's getting cooked, let's start caramelizing the sugar.
  11. Place a non-stick wide pan over medium heat, add ½ cup sugar.
  12. Don't add water to the sugar.
  13. Let the sugar melt, give it a good stir.
  14. As the color starts to turn golden, keep the heat to low.
  15. Let the color turn to deep golden brown.
  16. Before adding the caramelized sugar to the kheer mixture, ensure the mixture is very hot. If you add caramelized sugar to not so hot kheer mixture the caramelized sugar will harden.
  17. Add the caramelized sugar to the hot kheer mixture, immediately combine well & keep stirring to avoid the sugar from hardening.
  18. Let cook for a couple of minutes.
  19. Take the pan off the heat & keep it covered.
  20. Place a frying pan over medium heat, add 2 tbsp ghee.
  21. Add cashew nuts, roast till golden in color.
  22. Add raisins & roast till they plump up.
  23. Pour this over the prepared caramel apple kheer.
  24. This kheer can be enjoyed warm or chilled.
  25. Enjoy the decadent caramel flavour in this kheer, tastes delicious.



Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...