Easy Vermicelli Payasam Recipe – Milk & Cardamom Indian Dessert

Last Updated on 4 months by Neha Deshmukh

Easy Vermicelli Payasam Recipe – Milk & Cardamom Indian Dessert

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting, creamy bowl of Vermicelli Payasam. This sweet treat, also known as semiya payasam, is a staple in many Indian households, especially during festivals. It’s the kind of dessert my grandmother used to make, and honestly, nothing beats that warm, sweet nostalgia. It’s surprisingly easy to make, and I promise, you’ll be hooked after the first bite!

Why You’ll Love This Recipe

This Vermicelli Payasam is more than just a dessert; it’s a hug in a bowl. It’s quick to whip up (ready in under 30 minutes!), uses simple ingredients you likely already have, and is incredibly satisfying. Plus, the delicate flavor of cardamom combined with the creamy milk and crunchy nuts is just divine. It’s perfect for a weeknight treat or a festive celebration.

Ingredients

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

• 1/2 tsp ghee (about 3ml)
• 1/2 cup vermicelli (about 60g)
• 2 cups milk (about 480ml)
• 4 tbsp sugar (about 50g)
• A pinch of salt
• A pinch of cardamom powder
• 1/2 tsp ghee (about 3ml)
• 6 cashews
• 6 raisins

Ingredient Notes

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

• Vermicelli: I prefer using the thin, broken vermicelli for payasam. It cooks faster and gives a lovely texture. You can find it labeled as “semiya” in Indian grocery stores.
• Ghee: Ghee adds a beautiful richness and flavor. Don’t skimp on the quality! If you don’t have ghee, you can use unsalted butter, but ghee really elevates the taste.
• Cardamom: Freshly ground cardamom is always best. The aroma is incredible! In South India, they sometimes add a tiny bit of nutmeg along with cardamom – feel free to experiment.
• Milk: Full-fat milk gives the richest, creamiest result, but you can use lower-fat milk if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat ½ tsp of ghee in a pressure cooker over low heat. Add the vermicelli and sauté for about 5 minutes, stirring constantly. We want it lightly roasted – a beautiful golden hue – but don’t let it change color. This step is key to preventing mushiness!
2. Pour in the milk, sugar, salt, and cardamom powder. Give everything a good mix, ensuring the sugar dissolves.
3. Now, close the pressure cooker lid and cook for one whistle. Once the whistle blows, reduce the flame to low and simmer for another 5 minutes. Then, turn off the heat and let the pressure release naturally. This is important – don’t force it open!
4. While the payasam is simmering, let’s make the garnish. In a separate pan, heat the remaining ½ tsp of ghee. Fry the cashews until they turn golden brown. Add the raisins and sauté until they plump up. Set this aside.
5. Once the pressure has released, carefully open the cooker. Give the payasam a good stir. Taste and adjust the sugar if needed – everyone has different sweetness preferences! Finally, mix in the fried cashews and raisins.
6. Serve warm and enjoy!

Expert Tips

• Roasting is Key: Don’t rush the vermicelli roasting step. It builds flavor and prevents a soggy payasam.
• Low and Slow: Keep the heat low throughout the cooking process. This ensures the milk doesn’t scorch and the vermicelli cooks evenly.
• Pressure Cooker Magic: Using a pressure cooker speeds things up significantly, but you can also make this in a pot on the stovetop (it will just take longer – about 20-25 minutes of simmering).

Variations

This recipe is a great base for experimentation!

• My Family’s Secret: My aunt always adds a tablespoon of coconut milk to hers for an extra layer of richness. It’s amazing!
• Saffron Infusion: A pinch of saffron strands soaked in a tablespoon of warm milk adds a beautiful color and aroma.
• Rosewater Delight: A teaspoon of rosewater stirred in at the end gives a delicate floral flavor.

Vegan Adaptation

Want to make this payasam vegan? It’s easy! Simply substitute the ghee with a plant-based butter or coconut oil, and use your favorite plant-based milk (almond, soy, or cashew milk work well).

Gluten-Free Adaptation

Traditionally, vermicelli is made from durum wheat, so it isn’t gluten-free. However, you can now find vermicelli made from rice flour or mung bean starch, which are excellent gluten-free alternatives. Just check the packaging!

Spice Level Adjustment

If you’re a cardamom lover like me, feel free to add a little more! But if you prefer a more subtle flavor, start with a smaller pinch.

Festival Adaptations

This payasam is perfect for so many Indian festivals! It’s a must-have during Onam in Kerala and is also commonly made during Diwali and Pongal.

Serving Suggestions

Serve warm, garnished with extra nuts and a sprinkle of cardamom. It’s delicious on its own, or you can pair it with a side of poori or roti.

Storage Instructions

Leftover payasam can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It might thicken upon cooling, so add a splash of milk when reheating.

FAQs

What type of vermicelli is best for payasam?

Thin, broken vermicelli (semiya) works best. It cooks quickly and has a nice texture.

Can I make this payasam without a pressure cooker?

Yes! Just simmer the vermicelli and milk in a heavy-bottomed pot for about 20-25 minutes, stirring frequently to prevent sticking.

How can I prevent the vermicelli from becoming mushy?

Roasting the vermicelli properly and not overcooking it are key. Also, letting the pressure release naturally is important.

Can I add other nuts and dry fruits to this payasam?

Absolutely! Almonds, pistachios, and dates would all be delicious additions.

How long does this payasam stay fresh?

Up to 3 days in the refrigerator in an airtight container.