Ingredients
- 2tspghee
- 15piececashews
- 1tbspraisins
- 1cupvermicelli
- 1 1/2cupwater
- 4cupmilk
- 1/2cupsugar
- 1/4tspcardamom powder
How to make Indian Semiya Payasam (Vermicelli)
Heat ghee in a pan and add cashews.
Fry until golden, then remove to a plate and set aside.
Add raisins to the same pan and fry until they bubble up and are golden in color. Transfer to the plate and set aside.
Add vermicelli to the pan. If using unroasted vermicelli, roast until reddish golden. Transfer to another plate and set aside.
Boil water until it reaches a rolling boil.
Add roasted vermicelli to the boiling water and give a quick mix.
Cook covered until 85% done, about 2-3 minutes.
Meanwhile, boil milk and simmer for 3-5 minutes, then switch off the heat.
Add boiled milk to the vermicelli.
Cook for 2 minutes.
Add sugar and give a quick mix.
Cook for a few more minutes until vermicelli starts to float on top and the kheer is creamy.
Add cardamom powder, fried cashews, and raisins.
Give a quick mix and switch off the heat. Ensure it is slightly runny as it will thicken over time.
Tips & Tricks
Use full cream milk for the best taste.
Ensure the vermicelli is only 3/4th cooked before adding milk to prevent it from becoming mushy.
FAQS
How do I make Indian Semiya Payasam creamy and rich?
To achieve a creamy and rich texture in your Indian Semiya Payasam, use full-fat milk and ensure you simmer it properly after boiling. Adding sugar and cardamom powder at the right time also enhances the creaminess. Remember to cook the vermicelli until it’s just about done before mixing it with the milk.
What are some dietary substitutions for making Semiya Payasam vegan?
To make a vegan version of Semiya Payasam, substitute regular milk with almond milk, coconut milk, or any plant-based milk of your choice. You can also replace ghee with coconut oil or vegan butter. For sweetness, consider using maple syrup or agave nectar instead of sugar.
How should I store leftover Semiya Payasam?
Leftover Semiya Payasam can be stored in an airtight container in the refrigerator for up to 3-4 days. When reheating, add a splash of milk or water to restore its creamy consistency, as it may thicken when chilled.
What can I pair with Semiya Payasam for a complete meal?
Semiya Payasam pairs wonderfully with savory dishes like Vegetable Biryani or Masala Dosa. It can also be served alongside spicy curries to balance the flavors, making it a delightful addition to any South Indian feast.
Can I use different types of nuts in Semiya Payasam?
Absolutely! While cashews and raisins are traditional, you can experiment with other nuts like almonds or pistachios. Just make sure to roast them lightly in ghee for added flavor before adding them to the payasam.
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