Easy Semiya Payasam Recipe – Cashew & Raisin Indian Vermicelli Pudding

Last Updated on 4 months by Neha Deshmukh

Easy Semiya Payasam Recipe – Cashew & Raisin Indian Vermicelli Pudding

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, sweet, and perfect for any celebration (or just a cozy night in!). This version is packed with cashews and raisins for extra texture and flavor. 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. Plus, it’s incredibly versatile – you can adjust the sweetness and spice levels to your liking. It’s a guaranteed crowd-pleaser, and a wonderful way to end a meal.

Ingredients

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

• 1/3 cup vermicelli/semiya (about 50 grams)
• 3 cups milk (720ml)
• 100 grams condensed milk
• 6-7 cashew nuts
• 10-12 raisins
• 1 tsp ghee/clarified butter (about 5ml)
• 3 cardamom pods (powdered)

Ingredient Notes

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

• Vermicelli: I prefer using the thin, broken vermicelli (also called seviyan) for payasam. It cooks faster and gives a lovely, soft texture. You can find it at most Indian grocery stores.
• Ghee: Good quality ghee really elevates the flavor. Don’t skimp here! If you don’t have ghee, you can use butter, but ghee adds a unique richness.
• Cardamom: Cardamom is essential in Indian sweets. Some regions prefer using just the seeds, while others use the whole pod, lightly crushed. I like to powder mine for a more even distribution of flavor. You can adjust the amount to your preference – some people love a strong cardamom flavor!

Step-By-Step Instructions

Alright, let’s make some payasam!

1. First, heat the ghee in a pan over medium-low heat. Add the cashew nuts and sauté until they turn golden brown. Then, toss in the raisins and sauté until they puff up. Remove them from the pan and set aside – these will be our lovely garnish.
2. Now, in the same pan, add the vermicelli. Roast it on low heat, stirring constantly, until it turns golden brown. Be careful not to burn it! This usually takes about 5-7 minutes. Once roasted, set the vermicelli aside.
3. In a separate pan, bring the milk to a boil. Once boiling, add the roasted vermicelli and cook for about 8-10 minutes, stirring occasionally, until the vermicelli is soft and has absorbed most of the milk.
4. Next, stir in the condensed milk and cook for another 2-3 minutes, stirring continuously, until everything is well combined and the payasam thickens slightly.
5. Finally, mix in the sautéed cashews, raisins, and powdered cardamom. Give it a good stir! If the payasam is too thick, you can add a splash of milk to adjust the consistency.
6. Serve warm or chilled. I love to garnish mine with a few extra nuts for a beautiful presentation.

Expert Tips

Here are a few things I’ve learned over the years:

• Roasting is Key: Don’t skip roasting the vermicelli! It gives it a lovely nutty flavor and prevents it from becoming mushy.
• Stir, Stir, Stir: Keep stirring while the vermicelli is cooking in the milk to prevent it from sticking to the bottom of the pan.
• Adjust Sweetness: Taste as you go and adjust the amount of condensed milk to your liking.

Variations

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

• Vegan Adaptation: Use plant-based milk (like almond or coconut milk) and substitute the condensed milk with a vegan condensed milk alternative or a mixture of plant-based milk and maple syrup.
• Adjusting Sweetness: If you prefer a less sweet payasam, reduce the amount of condensed milk. You can also add a pinch of salt to balance the sweetness.
• Spice Level: For a more aromatic payasam, add a pinch of saffron strands soaked in a tablespoon of warm milk. My aunt always adds this for special occasions!
• Festival Adaptations: During Diwali, I sometimes add a sprinkle of edible silver leaf (varak) for a festive touch. For Onam, a traditional Kerala festival, a slightly thinner consistency is preferred.

Serving Suggestions

Semiya Payasam is delicious on its own, but it’s even better with…

• A side of poori or roti.
• As part of a larger Indian thali (platter).
• Simply enjoyed as a sweet treat after dinner.

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 when reheating.

FAQs

Let’s answer some common questions:

• What type of vermicelli is best for payasam? Thin, broken vermicelli (seviyan) works best. It cooks quickly and has a nice texture.
• Can I make this payasam ahead of time? Yes, you can! It actually tastes even better the next day after the flavors have melded.
• How do I prevent the vermicelli from becoming mushy? Roasting the vermicelli properly and stirring frequently while cooking are key.
• Can I use milk powder instead of condensed milk? Yes, you can! Use about 1/2 cup of milk powder mixed with 1/4 cup of warm milk as a substitute.
• What is the best way to roast vermicelli for payasam? Roast it on low heat, stirring constantly, until it turns golden brown. Watch it carefully to prevent burning!

Enjoy making this delicious Semiya Payasam! I hope it brings a little sweetness to your day. Let me know in the comments if you try it, and how it turns out!