Easy Semiya Payasam Recipe – Coconut Vermicelli Pudding with Jaggery

Last Updated on 2 months by Neha Deshmukh

Easy Semiya Payasam Recipe – Coconut Vermicelli Pudding with Jaggery

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Semiya Payasam. It’s a classic Indian dessert, and honestly, it’s one of the first things I learned to make when I started exploring my grandma’s recipes. It’s comforting, subtly sweet, and perfect for festivals or just a cozy evening. This version uses coconut milk and jaggery, which gives it a beautiful flavour and aroma. Let’s get cooking!

Why You’ll Love This Recipe

This Semiya Payasam is seriously easy to make, even if you’re new to Indian desserts. It comes together in under 30 minutes, and requires minimal ingredients. The combination of the delicate vermicelli, creamy coconut milk, and the warm sweetness of jaggery is just divine. Plus, it’s naturally gluten-free (just double-check your vermicelli!), making it a great option for many.

Ingredients

Here’s what you’ll need to make this delicious payasam:

• 1/3 cup roasted semiya (vermicelli) – about 50g
• 1.5 cups thin coconut milk – about 360ml
• 0.5 cup thick coconut milk – about 120ml
• 0.5 cup powdered jaggery – about 100g
• 0.5 tsp cardamom powder – about 2.5g
• 2 tsp ghee – about 10ml
• Few cashew nuts – about 10-12

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Semiya/Vermicelli types: You can use either the thin or the thicker vermicelli for payasam. I prefer the thin one as it cooks faster and gives a more delicate texture. If using unroasted semiya, you’ll need to roast it first (we’ll get to that!).
• Coconut Milk – thick vs. thin: This is key! Thin coconut milk (first press) is watery and used for cooking the vermicelli. Thick coconut milk (second press) adds richness and creaminess at the end. You can easily make thin coconut milk by mixing thick coconut milk with water (see FAQs!).
• Jaggery – regional variations & substitutes: Jaggery (gur) is unrefined cane sugar and gives a beautiful caramel-like flavour. It’s traditionally used in South Indian sweets. If you can’t find jaggery, you can use sugar, but the flavour will be slightly different.
• Cardamom – freshness & quality: Freshly ground cardamom powder is always best. It has a much more vibrant aroma. If you’re using store-bought, make sure it’s relatively fresh.
• Ghee – clarified butter benefits: Ghee adds a lovely nutty flavour and richness. It’s also considered very auspicious in Indian cooking! You can substitute with oil if you prefer, but ghee really elevates the taste.

Step-By-Step Instructions

Alright, let’s make some payasam!

1. First, heat the ghee in a pan over medium heat. Add the cashew nuts and fry them until they turn golden brown and crispy. Remove them and set aside – these are for garnish!
2. Now, add the semiya (vermicelli) to the same pan. Roast it for about a minute, stirring constantly. If you’re using unroasted vermicelli, roast it until it turns lightly golden. This step is important to prevent the payasam from becoming mushy.
3. Pour in the thin coconut milk. Bring it to a simmer, then reduce the heat to low-medium. Cook the vermicelli, stirring occasionally, until it’s tender and has absorbed most of the liquid. This usually takes about 5-7 minutes.
4. Add the powdered jaggery. Stir well to make sure it dissolves completely. If you’re using jaggery blocks, melt them in a little hot water first, strain the syrup, and then add it to the pan.
5. Now for the creamy part! Mix in the thick coconut milk and cardamom powder. Gently simmer for another 2 minutes, stirring constantly, until everything is well combined and the payasam has thickened slightly.
6. Finally, remove from heat and stir in the roasted cashew nuts. Serve warm or chilled – it’s delicious either way!

Expert Tips

• Don’t overcrowd the pan when roasting the cashews. Roast them in batches if necessary.
• Stir frequently while cooking the vermicelli to prevent it from sticking to the bottom of the pan.
• Adjust the amount of jaggery to your liking. Some people prefer a sweeter payasam, while others like it more subtle.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation – Coconut Cream & Maple Syrup: For a vegan version, swap the ghee for coconut oil and the jaggery for maple syrup. Use full-fat coconut cream instead of coconut milk for extra richness. My friend, Priya, swears by this version!
• Gluten-Free Confirmation: This recipe is naturally gluten-free, but always check the packaging of your vermicelli to be sure.
• Spice Level – Adjust Cardamom: If you love cardamom, feel free to add a little more! A pinch of nutmeg also works beautifully.
• Festival Adaptations – Onam, Diwali: This payasam is a staple during Onam in Kerala, but it’s also perfect for Diwali or any other festive occasion.

Serving Suggestions

Semiya Payasam is wonderful on its own, but it’s also lovely served with other Indian dishes. It pairs beautifully with poori, roti, or even just a simple bowl of rice. A sprinkle of saffron strands on top adds a touch of elegance.

Storage Instructions

Leftover payasam can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken as it cools, so you can add a splash of milk (dairy or non-dairy) when reheating.

FAQs

• What type of semiya/vermicelli works best for payasam? Thin vermicelli is generally preferred for its delicate texture, but you can use thicker vermicelli if that’s what you have.
• Can I use sugar instead of jaggery? What’s the difference in taste? Yes, you can! Sugar will give a cleaner, sweeter taste, while jaggery has a more complex, caramel-like flavour.
• How do I make thin coconut milk from thick coconut milk? Simply mix 1 cup of thick coconut milk with 1 cup of water.
• How can I prevent the payasam from sticking to the bottom of the pan? Use a heavy-bottomed pan and stir frequently, especially while the vermicelli is cooking.
• Can this payasam be made ahead of time? Yes, you can make it a day or two in advance. The flavours actually develop even more over time!