Vermicelli / Semiya payasam
Vermicelli Payasam is a creamy Indian dessert made by cooking roasted vermicelli in milk with sugar, condensed milk, and flavoured with cardamom. It's garnished with ghee-fried cashews and raisins, and can be served warm or chilled.
Ingredients
- 1 cup 75g unroasted vermicelli (semiya)
- 2 tbsp ghee
- 1 litre milk preferably 3% fat
- ½ cup 100g sugar
- 1 tbsp condensed milk
- A few cashews
- A few raisins
- ¼ tsp cardamom powder
- A pinch of salt
Instructions
- Heat 2 tbsp of ghee in a heavy-bottomed pan.
- Fry the cashews until golden.
- Add raisins and fry until they puff up.
- Remove and keep aside for garnishing.
- In the same pan, add the vermicelli and roast on medium flame until it turns golden brown.
- Add milk to the roasted vermicelli. Cook on medium flame until the vermicelli is soft and cooked through. Stir occasionally to avoid burning.
- Add the sugar and stir well.
- Let it simmer for another 5 minutes until the sugar dissolves completely.
- Stir in the condensed milk for added richness. However, this is optional.
- Add cardamom powder and mix well. Add a pinch of salt and mix to balance all the flavours.
Garnish and Serve:
- Turn off the heat. Add the fried cashews and raisins.
- Mix gently and serve warm or chilled.
Notes
Adjust sugar and condensed milk according to your sweetness preference.
Full-fat milk adds richness and a creamy texture to the payasam, enhancing its taste. However, you can also use low-fat milk if you prefer a lighter version.
You can also add boiling milk directly to the roasted vermicelli instead of cooking them together from the start. This helps save time and ensures the vermicelli cooks evenly in hot milk.
Do not add sugar before the vermicelli is fully cooked, as it can make the vermicelli firm and prevent it from cooking properly. Always ensure the vermicelli is soft and fully cooked in milk before sweetening the payasam.
If the payasam thickens too much on cooling, add a little warm milk to adjust the consistency before serving.
Ensure the pan is thoroughly clean to prevent the milk from curdling while making semiya payasam.