Semiya Payasam
This creamy, sweet vermicelli pudding is pure comfort in a bowl. Made with roasted vermicelli, rich milk, and aromatic cardamom, it's a beloved South Indian dessert. The golden cashews and plump raisins add lovely texture. Perfect for festivals or when you're craving something special and homemade.
Ingredients
- 250 g Semiya (Vermicelli)
- 1 1/2 litres Milk
- 250 g Sugar
- 2 tbsp Ghee
- handful Cashew Nuts chopped
- handful Raisins
- little Cardamom Powder
Optional:
- few Green Grapes
Instructions
- Heat a little ghee in a pan over medium flame.
- Add the vermicelli and stir-fry until light golden brown.
- Pour the milk and mix well.
- Reduce flame and simmer until the vermicelli is cooked and soft.
- Add sugar and stir until sugar has fully dissolved.
- When the payasam starts to thicken, switch off the flame.
- Fry the cashew nuts and raisins in the remaining ghee.
- Add to the kheer along with cardamom powder.
- Stir gently and remove.
- Serve warm or at room temperature or chilled.
Notes
If the payasam has thickened, add a little milk and warm it up a little. Stir well and serve.