Semiya Payasam
Veg
Fine wheat vermicelli (semiya) fried golden in ghee, then simmered in sweetened milk with cardamom until the strands soften and the milk thickens into a creamy, fragrant payasam — finished with ghee-fried cashews and raisins. The quickest payasam to make, semiya payasam is the everyday festival sweet of Tamil Nadu and Andhra households — on the table within twenty minutes, ladled out warm at every celebration.
Cuisines
Chettinad
Tamil Brahmin
Kongunadu
Madras
Andhra
Best for
Dessert
Breakfast
Recipe
Prep: 10 min
Cook: 30 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | vermicelli (semiya) |
| 2 tablespoons | ghee |
| 4 cups | milk |
| 1/2 cup | sugar |
| 1/4 teaspoon | cardamom powder |
| 10 | cashew nuts |
| 10 | raisins |
| 1 pinch | saffron strands |
| — | water as needed |
Instructions
- 1 Heat ghee in a pan and roast the cashew nuts until golden brown, then remove and set aside.
- 2 In the same pan, roast the raisins until they puff up, then remove and set aside.
- 3 Add the vermicelli to the pan and roast until golden brown, stirring continuously to prevent burning.
- 4 In a separate pot, bring the milk to a boil.
- 5 Add the roasted vermicelli to the boiling milk and cook until the vermicelli is soft, stirring occasionally.
- 6 Add sugar and stir until it dissolves completely.
- 7 Mix in the cardamom powder and saffron strands.
- 8 Continue to simmer for another 5 minutes, allowing the flavors to meld.
- 9 Garnish with the roasted cashew nuts and raisins before serving.
Tips
For a richer taste, you can substitute a portion of the milk with condensed milk.