Semiya (Vermicelli) Payasam
Semiya payasam is a South Indian dessert made with roasted vermicelli, simmered in milk, sweetened with sugar or condensed milk if you want a richer taste, and flavored with cardamom, garnished with nuts.
Ingredients
- ⅓ cup Semiya / Vermicelli
- 3 cups Milk
- 100 Condensed milk
- 10 Nos. Cashew nuts broken into pieces
- 1 tbsp Raisins
- 1/2 tsp Cardamom powder
- 1 tbsp Ghee for roasting semiya, cashews and raisins
Instructions
Now, lets cook!
- Heat ½ tbsp ghee in a pan, saute the cashew nuts until golden brown. Remove and keep it aside. Saute the raisins in the same pan until they puff up and keep it aside.
- Heat the remaining ghee in the same pan, roast the semiya / vermicelli to golden brown in color ad keep it aside.
- Boil milk in a deeper pan, keep stirring so the bottom does not get burnt.
- When the milk starts boiling, add the roasted semiya and cook stirring it until soft.
- Once the semiya is cooked, add the condensed milk, mix well and cook for about 3-4 mins.
- Add the roasted cashews, raisins and the cardamom powder. The payasam is ready to be enjoyed hot or cold!!
Tip
- You can get the already roasted semiya from the store and use it directly.
- Stirring is key in this recipe. You don't want the burnt smell in your payasam.
- If you like it thinner, you can add more milk. I like to serve this payasam in a cup, so I add lesser milk. As the payasam cools down, it will thicken further.
- Can add slivered roasted almonds too.