Cardamom-Spiced Vermicelli (Semiya Payasam) Recipe

Introduction

This cardamom-spiced vermicelli, known as semiya payasam, is a comforting and aromatic Indian dessert. Creamy milk, fragrant cardamom, and crunchy nuts make it a perfect treat for any occasion.

Ingredients

• 10 green cardamom pods, seeds removed
• 1 tsp caster sugar
• 1 litre whole milk
• 75g ghee
• 75g fine vermicelli, roughly crushed
• 100g jaggery or light muscovado sugar
• 250ml coconut milk
• 50g raisins, soaked in hot water for 10 mins then drained
• 50g cashews, fried until golden in 1 tsp ghee

Instructions

1. Step 1: Pound the cardamom seeds to a powder with the caster sugar using a pestle and mortar. Tip this mixture into a saucepan with the milk and bring to a boil over medium heat, stirring occasionally.
2. Step 2: Heat the ghee in a wok or karahi over medium heat and fry the vermicelli for 3-5 minutes, stirring continuously, until they darken slightly.
3. Step 3: Pour the boiling milk over the fried vermicelli and continue simmering, stirring constantly, for 5 minutes or until the mixture thickens.
4. Step 4: Stir in the jaggery or muscovado sugar and cook for another 2-3 minutes until fully dissolved.
5. Step 5: Whisk the coconut milk to break up any lumps and pour it into the pan. Bring to a gentle simmer, then stir in the soaked raisins.
6. Step 6: Spoon the semiya payasam into small bowls and scatter the fried cashews over the top. Serve immediately.

Tips & Variations

• For a richer flavor, toast the cashews and raisins lightly in ghee before adding them to the payasam.
• You can substitute jaggery with brown sugar or white sugar if jaggery is unavailable, though it will alter the depth of sweetness.
• Use homemade coconut milk or canned full-fat coconut milk for a creamier texture.
• Adding a few saffron strands while simmering can enhance aroma and color.

Storage

Store leftover semiya payasam in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a little milk if it has thickened too much. It is best enjoyed warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make semiya payasam vegan?

Yes, substitute the whole milk with a plant-based milk such as almond or coconut milk, and replace ghee with coconut oil or any neutral vegetable oil.

How do I prevent the vermicelli from sticking or burning?

Keep stirring the vermicelli continuously while frying in ghee and when simmering with milk. Using medium heat also helps avoid burning.

Cardamom-Spiced Vermicelli (Semiya Payasam) Recipe

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★★★★★

4.6 from 106 reviews

• Author: Hailey
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Cardamom-spiced vermicelli, also known as semiya payasam, is a comforting South Indian dessert made with fragrant green cardamom, roasted vermicelli, rich whole milk, coconut milk, jaggery, and garnished with golden fried cashews and plump raisins. This creamy pudding offers a delightful blend of warm spices and natural sweetness, perfect for special occasions or a cozy treat.

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Ingredients

Scale 1x2x3x

Spice Mix

• 10 green cardamom pods, seeds removed
• 1 tsp caster sugar

Liquid Ingredients

• 1 litre whole milk
• 250ml coconut milk

Dry Ingredients

• 75g fine vermicelli, roughly crushed
• 100g jaggery or light muscovado sugar

Frying and Garnish

• 75g ghee
• 50g raisins, soaked in hot water for 10 mins then drained
• 50g cashews, fried until golden in 1 tsp ghee

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Instructions

1. Prepare Cardamom Powder: Pound the cardamom seeds along with the caster sugar into a fine powder using a pestle and mortar. This aromatic mixture will infuse the milk with delicate spice.
2. Boil Milk with Cardamom: Pour the whole milk into a saucepan and add the cardamom powder. Bring it to a gentle boil over medium heat, stirring occasionally to prevent milk from sticking or burning.
3. Roast Vermicelli: Heat the ghee in a wok or karahi over medium heat. Add the roughly crushed vermicelli and fry continuously for 3 to 5 minutes until the strands darken slightly and emit a nutty aroma. This step enhances the flavor and texture of the pudding.
4. Add Milk and Simmer: Pour the boiling cardamom-infused milk over the roasted vermicelli. Stir continuously and simmer for 5 minutes or until the mixture thickens slightly and the vermicelli is cooked through.
5. Sweeten the Pudding: Stir in the jaggery or light muscovado sugar into the simmering mixture. Continue to cook for an additional 2 to 3 minutes, ensuring the jaggery dissolves fully and flavors meld together.
6. Incorporate Coconut Milk and Raisins: Whisk the coconut milk to smooth out any lumps, then pour it into the saucepan. Bring the mixture up to a gentle simmer, and stir in the soaked and drained raisins for sweetness and texture.
7. Serve with Cashews: Spoon the warm semiya payasam into small serving bowls. Garnish generously with the fried golden cashews just before serving to add a delightful crunch. Enjoy immediately for the best taste and texture.

Notes

• Roasting the vermicelli in ghee imparts a deeper nutty flavor and prevents it from becoming mushy.
• Adjust the sweetness by varying the amount of jaggery or sugar as per taste.
• If jaggery is unavailable, light muscovado sugar is a suitable substitute offering a similar rich flavor.
• Soaking raisins plumps them up and removes any impurities, enhancing their texture in the pudding.
• Use fresh whole milk and good quality coconut milk for the creamiest, richest results.
• For a vegan version, replace ghee with coconut oil and use plant-based milk alternatives.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: South Indian

Keywords: semiya payasam, cardamom vermicelli pudding, Indian dessert, vermicelli payasam, cardamom pudding, semiya recipe, South Indian sweet, payasam recipe