Name: Cardamom-Spiced Vermicelli (Semiya Payasam) Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: South Indian
Ingredients: 10 green cardamom pods, seeds removed; 1 tsp caster sugar; 1 litre whole milk; 250ml coconut milk; 75g ghee (plus 1 tsp for frying cashews); 75g fine vermicelli, roughly crushed; 100g jaggery or light muscovado sugar; 50g raisins, soaked in hot water for 10 mins then drained; 50g cashews, fried until golden in 1 tsp ghee

Jump to Recipe

Introduction

This cardamom-spiced vermicelli, or semiya payasam, is a fragrant and creamy Indian dessert perfect for special occasions or a comforting treat. Infused with the warm aroma of cardamom and enriched with coconut milk, it beautifully balances sweetness and spice.

The image shows four bowls of creamy dessert, each filled with a light beige pudding containing thin, light brown noodle-like strands. The bowls have different designs but are all white with visible textures: one on a white textured tray has a smooth finish, another rests on a white marbled surface, and two others sit on decorative trays with worn, vintage patterns. Each bowl is topped with a few golden-brown roasted cashew nuts. The overall setting includes a white marbled texture as the background, warm yellow fabric nearby, and colorful but softened trays around the bowls. The lighting is bright and natural, highlighting the creaminess and textures of the dessert. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 green cardamom pods, seeds removed
1 tsp caster sugar
1 litre whole milk
75g ghee
75g fine vermicelli, roughly crushed
100g jaggery or light muscovado sugar
250ml coconut milk
50g raisins, soaked in hot water for 10 mins then drained
50g cashews, fried until golden in 1 tsp ghee

Instructions

Step 1: Pound the cardamom seeds with the caster sugar using a pestle and mortar to form a powder. Tip this into a saucepan with the milk and bring it to a boil over medium heat, stirring occasionally.
Step 2: Heat the ghee in a wok or karahi over medium heat. Fry the vermicelli for 3–5 minutes, stirring continuously, until they darken slightly.
Step 3: Pour the boiling milk into the vermicelli and simmer, stirring constantly, for 5 minutes or until the mixture thickens.
Step 4: Stir in the jaggery or muscovado sugar and cook for another 2–3 minutes until dissolved.
Step 5: Whisk the coconut milk to remove any lumps and add it to the pan. Bring to a gentle simmer, then stir in the soaked and drained raisins.
Step 6: Spoon the payasam into small bowls and top with the fried cashews. Serve immediately for best flavor.

Tips & Variations

For a richer taste, substitute half the whole milk with evaporated milk.
Replace raisins with chopped dates or dried cranberries for a different fruity twist.
Use brown sugar if jaggery or muscovado sugar is unavailable; adjust sweetness to taste.
Toast the cashews in ghee just before serving to keep them warm and crunchy.

Storage

Store any leftover payasam in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, stirring occasionally and adding a splash of milk if it thickens too much.

How to Serve

The image shows four bowls filled with a creamy, light beige dessert that has thin, short strands mixed throughout, topped with a few whole cashew nuts and some darker raisins. The bowls are placed on a textured surface but have been changed to white bowls. The dessert has a smooth, slightly thick texture. Each bowl has a few cashews arranged in the center, adding a touch of golden brown color. The overall look is warm and inviting with a creamy contrast between the dessert and the nuts. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of jaggery or muscovado sugar?

Yes, regular granulated sugar can be used, but jaggery or muscovado sugar adds a deeper, caramel-like flavor that complements the cardamom and coconut milk.

Is semiya payasam suitable for vegans?

This traditional recipe uses dairy milk and ghee, so it is not vegan. However, you can substitute plant-based milk and use oil or vegan butter to fry the vermicelli and cashews to make a vegan version.