Semiya Payasam - Vermicelli pudding
Easy and quick recipe for Semiya Payasam. Semiya Payasam is a popular dessert for lunch made by south Indians for all festivals like Tamil new year and Onam.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup vermicelli
- 3 cups whole milk
- 1/2 cup sugar
- 1/4 teaspoon ground cardamom
- pinch of salt
- 2 tablespoon Ghee
- 3 tablespoon golden raisins
- 3 Tablespoon broken cashew nuts
Instructions
- 1
Dry roast the vermicelli on low flame sauteing until it turns golden brown and it gives the wonderful toasted aroma.
- 2
In a heavy saucepan, heat milk on medium flame. Add the fried vermicelli. Simmer on a low to medium flame for 6-8 minutes, or until the vermicelli is cooked. Add the sugar, salt and simmer for five more minutes, stirring frequently to prevent sticking.
- 3
In a separate pan fry the cashew-nut and raisins in ghee until lightly browned. Add it to the boiling pudding.
- 4
Add in the cardamom powder (I use a mortar and pestle for powdering small quantities of cardamom and it works really well. )
- 5
Serve it hot or chilled. We like it hot.