Dry Fruits Semiya Payasam is one of those desserts that brings back childhood memories of festival celebrations. This rich, creamy pudding starts with golden roasted vermicelli swimming in thick, sweet milk. The addition of crunchy almonds, cashews, and soft dates makes every spoonful a delightful surprise. I love how the cardamom adds that warm, aromatic touch that makes this payasam so special. It’s easier to make than you might think, and the results are surely divine. Perfect for Diwali, birthdays, or any time you want to treat your family to something truly special.
About the Recipe
This payasam recipe is all about comfort and celebration wrapped into one bowl. What makes it special is how the vermicelli soaks up all that rich, reduced milk while staying perfectly tender. The combination of textures – from the soft pasta-like vermicelli to the crunchy nuts and chewy dates – creates something magical. I’ve served this at dinner parties, and guests always ask for the recipe. It’s traditional enough to impress the elders in your family, yet simple enough for weekend cooking. The best part? You probably have most ingredients in your pantry already.
Why You’ll Love This Recipe
First, it’s incredibly forgiving for beginners. You don’t need any fancy techniques or special equipment. The smell alone will have your family gathering in the kitchen – that sweet milk combined with toasted vermicelli and cardamom is pure heaven. Unlike many desserts, this one actually tastes better after it sits for a while, so you can make it ahead of time. The nuts add a lovely crunch that balances the creamy base perfectly. And those soft, sweet dates? They’re like little pockets of natural candy throughout the payasam. Kids surely love it, making it perfect for family gatherings.
Cooking Tips
Don’t skip roasting the vermicelli – this step adds a beautiful nutty flavor that makes all the difference. Keep stirring while the milk reduces to prevent it from sticking to the bottom. If your payasam gets too thick, just add a splash of warm milk to loosen it up. Taste as you go with the sugar since sweetness preferences vary. The payasam will thicken as it cools, so don’t worry if it seems a bit thin when hot.
Serving and Storing Suggestions
This recipe serves 6-8 people generously and takes about 45 minutes to prepare and cook. Serve warm or chilled – both ways are delicious. Store leftovers in the refrigerator for up to 3 days. You might need to add a little milk when reheating since it thickens over time. Garnish with extra nuts or a pinch of cardamom powder for a beautiful presentation.
Similar Recipes
- Rice Kheer (Rice Pudding)
- Rava Kesari (Semolina Sweet)
- Coconut Rice Payasam
- Carrot Halwa
- Bread Pudding with Nuts
Nutrient Benefits
This payasam provides good calcium from milk and healthy fats from nuts. Dates offer natural sweetness along with fiber and potassium. Almonds and cashews contribute protein and vitamin E. While it’s surely a treat, the nuts and dates add some nutritional value. The milk provides protein and helps satisfy hunger, making this more than just empty calories.
Dry Fruits Semiya Payasam
Ingredients
- 200 g Vermicelli (Semiya)
- 1.5 litres Milk
- few Almonds
- few Cashew Nuts
- 10 Dates pitted, chopped
- 1/4 tsp Cardamom Powder
- 2 tbsp Ghee
- 2 cup Sugar
Instructions
- Heat a little ghee in a pan.
- Fry the cashew nuts, almonds and remove.
- Lightly roast the semiya till golden and remove.
- Heat milk in a broad vessel till it reduces by half.
- Add the vermicelli and mix well.
- Simmer for 10 minutes and add sugar.
- When it starts to leave the sides of the pan, add cashew nuts, dates and almonds.
- Add cardamom powder and mix well.
- Remove and serve in small bowls.
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Frequently Asked Questions
Can I use low-fat milk instead of whole milk?
You can, but the payasam won’t be as rich and creamy. Whole milk gives the best texture and taste. If you use low-fat milk, it might take longer to thicken, and the final result will be less indulgent. For the best results, stick with full-fat milk.
How do I know when the vermicelli is roasted enough?
Look for a light golden color and a nutty aroma. This usually takes 3-4 minutes on medium heat. The vermicelli should smell toasty but not burnt. If it gets too dark, it will taste bitter, so keep watching and stirring constantly.
Can I make this payasam without sugar?
Without a doubt. The dates provide natural sweetness, though you might want to add a few more. You could also use jaggery or honey instead of sugar. Taste as you go and adjust sweetness to your preference.
