Semiya Payasam, is a popular Indian dessert made with cooked vermicelli and milk flavored with cardamom and sweetened with sugar. It is often prepared for special occasions and is definitely a part of most weddings. What I love about semiya is that it is so simple to make and also the easiest dessert to make. So if you are a beginner in the kitchen then this is something you can try because its hard to get it wrong.
Some of the things I learnt from making this recipe is that,
- Roasting the vermicelli well is important.
- Adding condensed milk is purely optional, but I would recommend adding it to add richness to the payasam
- You can add cardamom powder or pounded cardamom, but cardamom powder can be stronger in flavour so go easy and add more as required.
- Go easy on the ghee, adding too much ghee will make it solidify on top as it cools.
- Boil your milk and then add it in the recipe.
- Adding Sugar towards the end gives the vermicelli time to cook properly.
Now lets see how to make this with some pictorials
Start By roasting the cashews and Raisins in ghee and keep them aside on a plate.
Next on the same pan, roast the vermicelli or semiya in ghee until until slightly golden
Add boiled milk at room temperature and cook the vermicelli or semiya until soft. Once cooked, top with more milk and bring to to a gentle simmer.
Add sugar, condensed milk and ground cardamom powder and cook on low flame for about 5 mins or until sugar dissolves and all the flavors are combined
The last step is to add the roasted cashews and raisins and turn off the flame. Serve it Hot or cold. It is tastes great either way.
- 1/2 cup semiya or rice vermicelli
- 3 and 1/2 cups milk
- 1/2 tsp cardamom powder (4-5 pods of cardamom pounded)
- 4 tbsp sugar (adjust to liking)
- 3 tbsp condensed milk
- 10-12 Cashews (halved)
- 2 tbsp Raisins
- 1 tbsp Ghee
- Heat a pan, add ghee to it and add cashews and golden fry them, remove from heat and keep it on a plate.
- Next add in the Raisins and sauté it for a few seconds in the ghee, you’ll start seeing it puffs up like a tiny balloon, once it does that remove it from the heat and transfer to the plate along with cashews.
- To the same pan, add the vermicelli or Semiya and roasted it on low – medium flame. Roast it until the vermicelli, changes color slightly.
- Next Measure half of the milk as in the ingredients and add to the pot with vermicelli. Cover the pan with a lid and cook until the vermicelli or semiya is cooked and is soft to touch.
- Once the semiya is cooked, add the rest of the milk and cardamom bring it to a gentle simmer for about 5 minutes.
- Add sugar and condensed milk finally, give it a stir and simmer for 5 more minutes.
- Garnish with the fried cashews and raisins and remove from heat. Serve it Hot or Cold on a special day.
- Semiya Payasam can be made ahead of time and stayed good for about a week in the refrigerator.
- If you are using whole cardamom pods, you can fish out the cardamom skin before serving so it doesn’t come in the way while eating it.
Check out my Favorite Carrot Halwa / Gajar Ka Halwa Recipe here (How to make Gajar Ka Halwa)