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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
