Description
A comforting and aromatic South Indian dessert, Cardamom-spiced vermicelli (semiya payasam) combines fragrant cardamom, creamy milk, and rich jaggery with roasted vermicelli, coconut milk, and crunchy cashews, resulting in a luscious, mildly sweet pudding perfect for festive occasions or cozy evenings.
Ingredients
Scale
Spices and Flavorings
- 10 green cardamom pods, seeds removed
- 1 tsp caster sugar
Dairy and Liquids
- 1 litre whole milk
- 250ml coconut milk
- 75g ghee (plus 1 tsp for frying cashews)
Main Ingredients
- 75g fine vermicelli, roughly crushed
- 100g jaggery or light muscovado sugar
Additional Ingredients
- 50g raisins, soaked in hot water for 10 mins then drained
- 50g cashews, fried until golden in 1 tsp ghee
Instructions
- Prepare cardamom milk: Pound the cardamom seeds with caster sugar using a pestle and mortar until powdered. Tip this powder into a saucepan with the whole milk and bring it to a boil over medium heat, stirring occasionally to infuse the flavor.
- Roast vermicelli: Heat the ghee in a wok or karahi over medium heat. Add the crushed vermicelli and fry for 3-5 minutes, stirring continuously, until the vermicelli darkens slightly and releases a nutty aroma.
- Combine and simmer: Pour the boiling cardamom-infused milk over the roasted vermicelli. Continue simmering the mixture, stirring constantly, for about 5 minutes or until it thickens slightly.
- Add sweetness: Stir in the jaggery or muscovado sugar until fully dissolved, then cook the mixture for an additional 2-3 minutes to meld the flavors.
- Incorporate coconut milk and raisins: Whisk the coconut milk to remove any lumps and pour it into the pan. Bring the payasam back up to a gentle simmer, add the soaked and drained raisins, and mix well.
- Serve: Spoon the warm cardamom-spiced vermicelli into small bowls and garnish each serving with the golden-fried cashews. Serve immediately for best taste.
Notes
- Soaking the raisins softens them and enhances their sweetness in the dish.
- Roasting the vermicelli in ghee until golden enhances its nutty flavor and prevents it from becoming mushy.
- You can substitute jaggery with light muscovado sugar if jaggery is unavailable.
- This dessert is best enjoyed warm and freshly cooked.
- For a lighter version, use low-fat milk instead of whole milk, but the richness may be slightly reduced.
- Adjust sweetness according to your preference by modifying the amount of jaggery or sugar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: South Indian
Keywords: semiya payasam, cardamom vermicelli pudding, Indian dessert, cardamom spiced dessert, vermicelli kheer, holiday sweets, South Indian sweets, payasam recipe
