Semiya Payasam (Vermicelli Kheer)
Semiya Payasam is the quintessential dessert of South India, a creamy, fragrant pudding that graces every celebration, from birthdays and weddings to grand festivals like Onam and Vishu. It's a culinary hug in a bowl—simple, comforting, and universally loved. Its beauty lies in its elegant simplicity and the delightful textures it offers.
The star of the dish is fine vermicelli (semiya), which is patiently roasted in ghee to a perfect golden-brown, unlocking a beautiful nutty aroma. This is then slow-cooked in simmering full-fat milk until it becomes tender and the milk thickens into a rich, creamy consistency. Sweetened with sugar and perfumed with the warm notes of cardamom, the payasam is finished with a final flourish of ghee-fried cashews and plump raisins, adding a delightful crunch and sweetness. Whether served warm on a cool evening or chilled on a hot day, Semiya Payasam is a taste of pure, unadulterated festive joy.
Ingredients
- 1 cup Vermicelli (semiya)
- 1 litre Full-fat milk
- 3/4 cup Sugar (or to taste)
- 2 tbsp Ghee
- 10-12 Cashews
- 1 tbsp Raisins
- 1/2 tsp Cardamom powder
Instructions
- Heat 1 tbsp of ghee in a pan. Fry the cashews until golden, then add raisins and fry until they plump up. Remove and set aside.
- In the same pan, add the remaining ghee and roast the vermicelli on low heat until it turns a nice golden brown. Set aside.
- In a heavy-bottomed pot, bring the milk to a boil.
- Add the roasted vermicelli to the boiling milk. Cook on a medium-low flame, stirring occasionally, until the vermicelli is soft and cooked through.
- Add the sugar and stir until it dissolves completely.
- Simmer for another 5-7 minutes until the payasam thickens to your desired consistency.
- Stir in the cardamom powder and the fried cashews and raisins.
- Serve the payasam warm or chilled.