Semiya (Vermicelli) Payasam

Name: Semiya (Vermicelli) Payasam
Total time: 1500 s
Yield: 4 people servings
Cuisine: Indian
Ingredients: 1 cup Vermicelli; 1 litre full-fat milk; 1/2 cup sugar (adjust to taste); 10-12 raisins; 2 tablespoons ghee; 10-12 cashew nuts; 1/2 teaspoon green cardamom powder

Padmini Venkatesan @15Padmini

#CA26
Week 20: Mystery Basket 🧺 Festive Flavours✨

Golden, creamy, and pure happiness.A bowl full of tradition. Warmth, love, and semiya payasam.

Happiness is the smell of Amma roasting nuts in pure ghee.The aroma didn't just fill the house; it filled our hearts with anticipation. Thanks for the sweet memories, Amma! 🥰

#CA26
Week 20: Mystery Basket 🧺 Festive Flavours✨

Golden, creamy, and pure happiness.A bowl full of tradition. Warmth, love, and semiya payasam.

Happiness is the smell of Amma roasting nuts in pure ghee.The aroma didn't just fill the house; it filled our hearts with anticipation. Thanks for the sweet memories, Amma! 🥰

Padmini Venkatesan @15Padmini

#CA26
Week 20: Mystery Basket 🧺 Festive Flavours✨

Golden, creamy, and pure happiness.A bowl full of tradition. Warmth, love, and semiya payasam.

Happiness is the smell of Amma roasting nuts in pure ghee.The aroma didn't just fill the house; it filled our hearts with anticipation. Thanks for the sweet memories, Amma! 🥰

#CA26
Week 20: Mystery Basket 🧺 Festive Flavours✨

Golden, creamy, and pure happiness.A bowl full of tradition. Warmth, love, and semiya payasam.

Happiness is the smell of Amma roasting nuts in pure ghee.The aroma didn't just fill the house; it filled our hearts with anticipation. Thanks for the sweet memories, Amma! 🥰

Saved

Ingredients

25 minutes

4 people servings

1 cupVermicelli
1 litrefull-fat milk
1/2 cupsugar (adjust to taste)
10-12raisins
2 tablespoonsghee
10-12cashew nuts
1/2 teaspoongreen cardamom powder

Saved

Steps

25 minutes

1

Fry the nuts: Heat 1 tablespoon of ghee in a heavy-bottomed pan over medium flame. Add the cashews and raisins. Fry until the cashews turn golden and raisins plump up. Remove and set aside
2
3

Roast the semiya: Add the remaining ghee to the same pan. Add the semiya and roast on a low flame, stirring constantly. Roast for 3 to 4 minutes until it turns a uniform light golden brown.
4

Boil the milk: Pour the milk into the pan with the roasted semiya. Bring the mixture to a gentle boil.
5

Sweeten: Stir in the sugar. Cook for another 3 to 5 minutes on low heat until the sugar dissolves completely and the pudding thickens slightly.
6

Simmer and cook: Lower the heat. Simmer for 10 to 12 minutes, stirring occasionally to prevent sticking, until the vermicelli is soft and fully cooked. Flavor and garnish: Turn off the heat. Stir in the cardamom powder and the fried cashews and raisins.
7

Serve: Enjoy the payasam warm, or chill it in the refrigerator before serving.😋