Semiya Payasam (Indian Vermicelli Pudding)
A rich and creamy pudding made of vermicelli, milk and sugar, and flavored with cardamom. A typical sadhya (traditional Kerala feast) recipe for Onam and Vishu festivals.
Ingredients
- 2 tbsp Ghee
- 20 nos. Cashew nuts (Adjust to preference)
- 15 nos. Raisins (Adjust to preference)
- 1 cup Semiya / Vermicelli (Broken into small pieces of uniform length)
- 2½ cups Milk
- ⅓ cup Sugar
- ½ tsp Green Cardamom Powder (Elakka podi)
- ½ tsp Dry Ginger Powder (Chukku)
- ¼ tsp Salt (Adjust to taste)
Instructions
- Melt ghee in a heavy bottom pot or kadai.
- Toss in cashew nuts and raisins. Fry on medium heat till the cashew nuts turn light brown and raisins swell.
- Remove the cashew nuts and raisins with a slotted spoon and keep aside.
- In the same ghee, roast semiya till it turns light brown. If using store-bought roasted semiya, you need to fry it only for 2-3 minutes, until the raw smell goes away.
- Add milk and sugar to the same pan. Check that the semiya is immersed in milk.
- Cook, stirring continuously so that no lumps are formed. Continue till semiya turns soft. It took me 10 minutes to cook semiya.
- Add cardamom powder, dry ginger powder and salt. Mix well and turn off the heat.
- Garnish with fried cashew nuts and raisins.
Notes
Semiya Payasam can get thick in consistency very quickly. If, when you are serving, the payasam is too thick, add warm milk to adjust consistency.
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