Description
Creamy Semiya Payasam is a delicious traditional South Indian dessert made with roasted vermicelli, milk, sugar, and flavored with cardamom and saffron. Perfect for satisfying sweet cravings, this recipe comes together in just 20 minutes and offers a rich, comforting treat that can be enjoyed warm, chilled, or at room temperature.
Ingredients
Scale
Main Ingredients
- 1 cup Vermicelli (Can use wheat or red rice vermicelli)
- 4 cups Whole Milk (Use almond or coconut milk for vegan option)
- 1/2 cup Sugar (Adjust according to taste)
- 1/2 teaspoon Cardamom Powder (Essential for flavor)
- a pinch Saffron Strands (For golden hue and flavor)
For Garnish
- 2 tablespoons Ghee (Can substitute with butter or vegan butter)
- 1/4 cup Almonds (Chopped; can substitute with other nuts)
Instructions
- Roast the Vermicelli: Heat 1 tablespoon of ghee in a pan over medium heat. Add uncooked vermicelli and sauté for 3-4 minutes, stirring frequently until the vermicelli turns golden and releases a fragrant aroma.
- Add Milk and Boil: Pour 4 cups of whole milk into the pan with the roasted vermicelli. Bring it to a gentle boil, stirring continuously to prevent the vermicelli from sticking to the bottom of the pan.
- Add Flavorings and Sweeten: Add 1/2 cup sugar, 1/2 teaspoon cardamom powder, and a pinch of saffron strands to the boiling mixture. Reduce heat to low and simmer the mixture for about 10 minutes until it thickens to a creamy consistency.
- Prepare Garnish: In a separate small pan, heat 1 teaspoon of ghee. Add the chopped almonds and sauté for 2-3 minutes until they turn golden brown and aromatic.
- Combine and Serve: Stir the sautéed almonds into the creamy vermicelli mixture. Serve your semiya payasam warm, chilled, or at room temperature. Optionally, garnish with additional chopped nuts before serving.
Notes
- You can substitute whole milk with almond or coconut milk for a vegan version.
- If you prefer less sweetness, adjust the sugar quantity accordingly.
- Use wheat or red rice vermicelli for variations in texture and flavor.
- Ensure to stir frequently while boiling to avoid the vermicelli sticking or burning.
- Adding saffron is optional but it gives a beautiful color and aroma.
- For a richer flavor, consider garnishing with cashews along with almonds.
