Easy Vermicelli Payasam Recipe – Coconut Milk & Cardamom Delight

Last Updated on 2 months by Neha Deshmukh

Easy Vermicelli Payasam Recipe – Coconut Milk & Cardamom Delight

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a creamy, dreamy Vermicelli Payasam. This isn’t just any dessert; it’s a hug in a bowl, a taste of celebration, and honestly, it’s way easier to make than you might think. I first made this for Diwali a few years ago, and it’s been a family favorite ever since. Let’s get cooking!

Why You’ll Love This Recipe

This Vermicelli Payasam (also known as semiya payasam) is a classic Indian dessert, perfect for festivals, special occasions, or just when you need a little something sweet. It’s wonderfully fragrant with cardamom, rich with coconut milk, and has a lovely texture from the perfectly roasted vermicelli. Plus, it comes together in under 40 minutes! It’s a guaranteed crowd-pleaser, and I promise, you’ll be making this one again and again.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 3 tsp ghee (about 15ml)
• 1 ½ cup vermicelli (about 150g)
• 1 liter milk
• A fat pinch of cardamom powder (about ¼ tsp)
• ¼ tsp salt
• 1 cup thin coconut milk (about 240ml)
• ⅓ cup sugar (about 65g)
• 1 tbsp ghee (about 15ml)
• 10 cashew nuts
• 10 almonds
• 15-20 raisins

Ingredient Notes

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

• Thin Coconut Milk: This is key for that perfect creamy texture without being too rich. You can find it in most Indian grocery stores. If you can’t find thin coconut milk, you can dilute regular coconut milk with a little water.
• Ghee Quality: Good quality ghee really shines through in the flavour. I prefer using homemade ghee, but a good brand works beautifully too.
• Vermicelli: You can use either roasted or raw vermicelli. If using raw vermicelli, you’ll need to roast it a little longer to get that golden-brown colour. I usually use the thin, short-grain vermicelli for payasam – it cooks evenly and has a lovely texture.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, heat 3 tsp of ghee in a thick-bottomed saucepan. This is important – a thick bottom prevents sticking!
2. Add the vermicelli and roast it over medium heat until it turns golden brown. Keep stirring constantly to prevent burning. This usually takes about 5-7 minutes.
3. Pour in the milk, add the cardamom powder and salt. Bring the mixture to a boil, then reduce the heat to low.
4. Simmer for 15-25 minutes, stirring occasionally, until the vermicelli is cooked through and the milk has thickened. Don’t rush this step – patience is key!
5. Now, add the thin coconut milk and sugar. Stir well to dissolve the sugar and simmer for another 5 minutes.
6. While the payasam simmers, let’s make the tempering! Heat 1 tbsp of ghee in a small pan.
7. Add the cashew nuts and almonds and fry until golden brown. Then, add the raisins and cook until they plump up.
8. Pour the tempering into the payasam and mix well.
9. Turn off the heat and let the payasam rest for at least 30 minutes before serving. This allows the flavours to meld together beautifully.

Expert Tips

• Stirring is your friend! Regular stirring prevents the vermicelli from sticking to the bottom of the pan.
• Adjust the sweetness: Taste the payasam before adding all the sugar. You can always add more, but you can’t take it away!
• Don’t overcook the vermicelli: Overcooked vermicelli will become mushy. You want it to be tender but still have a slight bite.

Variations

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

• Vegan Adaptation: Use plant-based milk (like almond or cashew milk) and vegan ghee. It’s just as delicious!
• Sugar-Free Option: Substitute the sugar with a sugar-free sweetener like stevia or erythritol. My friend, who’s watching her sugar intake, loves this version.
• Spice Level: If you love a stronger cardamom flavour, add a little more! You can also experiment with a pinch of nutmeg or saffron.
• Festival Adaptations: For Diwali, I like to add a few strands of saffron for a touch of luxury. During Onam, it’s traditional to serve payasam with other festive dishes.

Serving Suggestions

This payasam is wonderful served warm or chilled. I love to garnish it with a few extra chopped nuts and a sprinkle of cardamom powder. It’s perfect on its own, or as part of a larger Indian meal.

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, short-grain vermicelli works best. It cooks quickly and evenly.
• Can I make this payasam ahead of time? Yes, you can! In fact, the flavours develop even more overnight.
• How do I prevent the payasam from sticking to the bottom of the pan? Use a thick-bottomed saucepan and stir frequently.
• What is the best way to adjust the sweetness level? Add the sugar gradually, tasting as you go.
• Can I use full-fat coconut milk instead of thin coconut milk? You can, but the payasam will be richer and thicker. You might want to dilute it with a little water.

Enjoy making this delightful Vermicelli Payasam! I hope it brings a little sweetness to your day. Let me know in the comments how it turns out for you!