Easy Vermicelli Payasam Recipe – Cashew & Cardamom Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Easy Vermicelli Payasam Recipe – Cashew & Cardamom Indian Dessert

Introduction

There’s just something about a warm bowl of payasam that feels like a hug, isn’t there? This vermicelli payasam (also known as semiya payasam) is a classic Indian dessert, and honestly, it’s one of the first Indian desserts I ever learned to make! It’s creamy, comforting, and subtly sweet – perfect for celebrations or just a cozy night in. I’m so excited to share my easy recipe with you. It’s guaranteed to become a family favorite.

Why You’ll Love This Recipe

This vermicelli payasam is special because it’s incredibly simple to make, even if you’re new to Indian cooking. It requires minimal ingredients and comes together in under 30 minutes. Plus, the aroma of cardamom and ghee simmering on the stove is just heavenly! It’s a delightful treat that’s sure to impress.

Ingredients

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

• 3 cups milk (full fat or your preferred type)
• 1 cup water
• 100 gm vermicelli (semiya)
• 1 cup sugar (adjust to taste)
• 4 cardamom pods
• 2 tsp ghee
• 12 cashew nuts
• 8 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 the payasam a lovely texture. You can find it at most Indian grocery stores.
• Ghee: Good quality ghee really elevates the flavor. If you don’t have ghee, you can use butter, but ghee adds a unique richness.
• Cardamom: Freshly cracked cardamom pods are a must! The aroma is so much more vibrant than pre-ground cardamom. Seriously, it makes all the difference. Don’t skip this!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in a pan over medium heat. Add the cashew nuts and raisins. Fry them until they turn golden brown and fragrant – keep a close eye, they burn quickly! Once golden, remove them from the pan and set aside.
2. In the same pan, add the vermicelli. Roast it until it turns golden brown. This step is important – it adds a lovely nutty flavor and prevents the payasam from becoming mushy. Once roasted, remove and set aside.
3. Now, in a large pot, combine the milk and water. Bring it to a boil over medium heat, stirring frequently to prevent sticking.
4. Once boiling, add the sugar and cardamom pods. Reduce the heat to low and let it simmer for about 5 minutes, stirring occasionally, until the sugar dissolves completely.
5. Add the roasted vermicelli to the milk mixture. Stir well to combine. Cook for about 5-7 minutes, or until the vermicelli is tender and has absorbed most of the milk. Remember to stir frequently!
6. Turn off the heat and let the payasam sit covered for another 5 minutes. This allows the vermicelli to fully soften and the flavors to meld together.
7. Finally, garnish with the fried cashews and raisins.

Expert Tips

• Don’t overcrowd the pan when roasting the vermicelli. Roast it in batches if necessary.
• Stirring frequently is key to preventing the payasam from sticking to the bottom of the pot.
• Adjust the amount of sugar to your liking. I prefer a mildly sweet payasam, but you can add more if you have a sweeter tooth.

Variations

• Vegan Adaptation: Swap the ghee for coconut oil and use plant-based milk (like almond or cashew milk). It’s surprisingly delicious!
• Gluten-Free Adaptation: Most vermicelli is made from durum wheat, so it isn’t gluten-free. However, you can find rice vermicelli (semiya) at many Asian grocery stores, which is a great gluten-free alternative.
• Spice Level Adjustment: If you really love cardamom, feel free to add an extra pod or two. A tiny pinch of nutmeg also adds a lovely warmth.
• Festival Adaptations: This payasam is a staple during Onam and Diwali. For Onam, you might add a touch of coconut milk for extra richness.

Serving Suggestions

This payasam is wonderful served warm or chilled. I love to serve it in small bowls as part of a larger Indian meal. It’s also fantastic on its own as a sweet treat. A sprinkle of chopped pistachios adds a beautiful touch!

Storage Instructions

Leftover payasam can be stored in an airtight container in the refrigerator for up to 3 days. It may thicken as it cools, so you can 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 gives the payasam 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 had a chance to meld.

How do I prevent the vermicelli from becoming mushy?

Roasting the vermicelli before adding it to the milk is crucial. Also, don’t overcook it – 5-7 minutes is usually enough.

What can I substitute for ghee in this recipe?

You can use butter or coconut oil as a substitute for ghee.

Can I adjust the sweetness level of the payasam?

Absolutely! Start with 1 cup of sugar and add more to taste.