Easy Semiya Payasam Recipe – Indian Vermicelli Pudding with Cashews & Cardamom

Last Updated on 2 months by Neha Deshmukh

Easy Semiya Payasam Recipe – Indian Vermicelli Pudding with Cashews & Cardamom

Hey everyone! If you’re looking for a dessert that’s comforting, subtly sweet, and comes together really quickly, you’ve landed in the right place. This semiya payasam (Indian vermicelli pudding) is a classic for a reason. I remember my grandmother making this for every festival, and the aroma alone was enough to get us all excited! It’s a simple recipe, but the flavors are just divine. Let’s get cooking!

Why You’ll Love This Recipe

This semiya payasam is more than just a dessert; it’s a little hug in a bowl. It’s perfect for those times when you want something sweet but don’t want to spend hours in the kitchen. Plus, it’s incredibly versatile – you can easily adjust the sweetness and add your favorite nuts and spices. It’s a guaranteed crowd-pleaser, and honestly, it’s just so satisfying.

Ingredients

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

• 1 cup Semiya (vermicelli) – about 180-200g
• ¾ cup Sugar – about 150g (adjust to your sweetness preference!)
• 2 cups Water – 480ml
• 1 cup Milk – 240ml (see ingredient notes for options)
• 2 teaspoons Ghee – about 10ml
• 6 Cashew nuts
• 12 Raisins
• 1 Cardamom pod
• A pinch of Salt

Ingredient Notes

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

• Semiya/Vermicelli: You can use either the thin or the thicker variety of semiya. The thin one cooks faster and gives a smoother texture, while the thicker one holds its shape a bit better. I usually use the medium-thin variety.
• Ghee Quality: Ghee is key for that lovely flavor! Use a good quality ghee for the best results. Homemade is always wonderful if you have the time.
• Cardamom Variations: I prefer green cardamom for its bright, floral aroma, but you can use black cardamom for a smokier, more intense flavor. Just a little goes a long way with black cardamom!
• Milk Choices: Full-fat milk will give you the richest, creamiest payasam. But you can absolutely use low-fat milk or even plant-based milk (like almond or oat milk – see variations below!) if you prefer.

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. Don’t walk away – they burn quickly!
2. Toss in the raisins (if using) and fry them until they plump up. Once they’re nicely puffed, remove the cashews and raisins from the pan and set them aside.
3. Now, add the semiya to the same pan and roast it on medium-low heat. Stir constantly to prevent it from sticking or burning. You want it to turn a lovely golden color – this usually takes about 5-7 minutes.
4. Pour in 2 cups of water and add a pinch of salt. Bring it to a boil, then reduce the heat and simmer for about 5 minutes, or until the semiya is soft and has absorbed most of the water.
5. Add the sugar and crushed cardamom to the cooked semiya. Stir well and boil for another 2 minutes, allowing the sugar to dissolve completely.
6. Finally, pour in the milk, bring it to a gentle boil, and simmer for just 1 minute. Remove the pan from the heat.
7. Garnish generously with the fried cashews and raisins. Serve warm or chilled – it’s delicious either way!

Expert Tips

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

• Don’t overcook the semiya! It will continue to cook in the milk, so you want it to be slightly undercooked at this stage.
• Stir frequently: This prevents the semiya from sticking to the bottom of the pan and ensures even cooking.
• Adjust the sweetness: Taste the payasam after adding the sugar and adjust the amount to your liking.

Variations

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

• Vegan Adaptation: Use plant-based milk (almond, oat, or coconut milk work well) and substitute ghee with vegan butter.
• Gluten-Free Notes: Semiya is typically made from durum wheat, so if you need a gluten-free version, look for rice vermicelli.
• Spice Level: Add a pinch of saffron strands to the milk for a beautiful color and a subtle, luxurious flavor. My friend Rani always adds a tiny bit of nutmeg too!
• Festival Adaptations: During Onam, some families add coconut milk to the payasam. For Diwali, a little bit of chopped pistachios makes it extra festive.

Serving Suggestions

Semiya payasam is wonderful on its own, but it also pairs beautifully with other Indian dishes. It’s a classic dessert to serve alongside a South Indian thali or as a sweet ending to a North Indian meal. A simple scoop of vanilla ice cream on top is also amazing.

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 semiya is best for payasam? You can use thin, medium, or thick semiya – it’s a matter of personal preference!
• Can I make this payasam ahead of time? Yes, you can! It actually tastes even better the next day after the flavors have had a chance to meld.
• How do I prevent the vermicelli from becoming mushy? Don’t overcook the semiya during the roasting and boiling stages.
• Can I use jaggery instead of sugar? Absolutely! Jaggery will give the payasam a lovely caramel flavor. Use about ¾ cup of jaggery for every 1 cup of sugar.
• What is the role of cardamom in this recipe? Cardamom adds a beautiful aroma and a warm, slightly sweet flavor that complements the vermicelli and milk perfectly.