Ragi Semiya Payasam Recipe – Easy Millet Vermicelli Pudding

Last Updated on 4 months by Neha Deshmukh

Ragi Semiya Payasam Recipe – Easy Millet Vermicelli Pudding

Introduction

There’s just something about a warm bowl of payasam that feels like a hug, isn’t there? It’s the kind of dessert my grandmother always made, especially during festivals. Today, I’m sharing a slightly healthier, yet equally comforting version – Ragi Semiya Payasam! This easy millet vermicelli pudding is packed with goodness and flavor, and it’s surprisingly simple to make. Trust me, even if you’ve never made payasam before, you’ll be able to whip this up in under 30 minutes.

Why You’ll Love This Recipe

This Ragi Semiya Payasam isn’t just delicious; it’s a feel-good dessert. It’s a wonderful way to incorporate the nutritional benefits of ragi (finger millet) into a traditional sweet treat. Plus, it’s naturally gluten-free and can easily be adapted to be vegan too! It’s perfect for festivals, celebrations, or just a cozy night in.

Ingredients

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

• 1 tsp ghee
• 250 gm ragi semiya (finger millet vermicelli)
• 500 ml water
• 1 liter milk
• 1 tsp cardamom powder
• 1 pinch nutmeg powder
• 500 ml thin coconut milk
• 0.5 cup sugar (or to taste)
• 0.5 tsp salt
• 2 tbsp ghee (for frying nuts)
• 4 tbsp mixed nuts (cashews, almonds, pistachios)
• 2 tbsp raisins

Ingredient Notes

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

• Ragi Semiya: I’ll dive deeper into this below, but make sure you’re getting good quality vermicelli.
• Ghee: Don’t skimp on the ghee! It adds a beautiful richness and aroma. I prefer using homemade ghee, but a good quality store-bought one works too.
• Coconut Milk: Thin coconut milk is key here. If you’re using canned, dilute it with a little water to get the right consistency. Freshly squeezed coconut milk is amazing if you have access to it!
• Cardamom & Nutmeg: These spices are the heart and soul of many Indian desserts. Use freshly ground spices for the best flavor.

Ragi Semiya: Benefits and Where to Find It

Ragi, or finger millet, is a powerhouse of nutrients! It’s rich in calcium, iron, and fiber. Ragi semiya is simply the vermicelli form of ragi. You can usually find it in Indian grocery stores, health food stores, or online. It looks similar to regular vermicelli but has a slightly darker color.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 1 tsp of ghee in a saucepan over low heat. Add the ragi semiya and roast for about 5 minutes, stirring constantly. You want it to become lightly golden and fragrant.
2. Pour in the 500 ml of water and cook until all the water is absorbed by the vermicelli. This usually takes about 5-7 minutes.
3. Now, add the 1 liter of milk, cardamom powder, and a pinch of nutmeg powder. Bring the mixture to a rolling boil, then reduce the heat to low.
4. Simmer for about 15 minutes, stirring occasionally to prevent sticking. The vermicelli will soften and the milk will thicken slightly.
5. Pour in the 500 ml of thin coconut milk and continue to cook until the payasam thickens to your desired consistency.
6. Stir in the 0.5 cup of sugar and 0.5 tsp of salt. Cook for another 5 minutes, stirring until the sugar dissolves completely. Then, turn off the heat.
7. While the payasam is simmering, heat 2 tbsp of ghee in a separate kadai (wok). Fry the mixed nuts until they turn golden brown. Then, add the raisins and fry until they puff up.
8. Finally, garnish the payasam with the fried nuts and raisins. Serve warm or chilled – it’s delicious either way!

Expert Tips

Here are a few tips to help you make the perfect Ragi Semiya Payasam:

• Achieving the Perfect Payasam Consistency: The consistency is really up to you! If you like it thicker, simmer for a longer time. If you prefer it thinner, add a little more milk.
• Roasting the Ragi Semiya for Optimal Flavor: Don’t skip the roasting step! It really brings out the nutty flavor of the ragi.
• Preventing the Payasam from Sticking: Stir frequently, especially during the simmering stage. Using a heavy-bottomed saucepan also helps.
• Using the Right Type of Kadai for Frying Nuts: A kadai is ideal for frying because of its curved shape, which allows for even heating. But any frying pan will work in a pinch!

Variations

• Vegan Ragi Semiya Payasam: Simply substitute the ghee with coconut oil and the milk with plant-based milk (almond, soy, or cashew milk work well).
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as ragi semiya is a gluten-free grain. Just double-check the labels of your other ingredients to ensure they are also gluten-free.
• Adjusting the Spice Level: Feel free to adjust the amount of cardamom and nutmeg to your liking. A tiny pinch of saffron also adds a lovely flavor.
• Festival Adaptations (Onam, Pongal, Diwali): This payasam is perfect for any Indian festival! You can add a touch of saffron for a more festive look.

Sugar Alternatives

If you’re watching your sugar intake, you can use alternatives like jaggery or dates to sweeten the payasam. Just adjust the quantity to your taste. My friend, Priya, swears by using date syrup – she says it adds a beautiful caramel-like flavor!

Serving Suggestions

Ragi Semiya Payasam is wonderful on its own, but it’s also lovely served with a side of fresh fruit or a sprinkle of chopped nuts. It’s a great dessert to end a traditional Indian meal.

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 before serving.

FAQs

Let’s answer some common questions:

• What is Ragi Semiya and is it gluten-free? Ragi semiya is vermicelli made from finger millet, a nutritious grain. Yes, it’s naturally gluten-free!
• 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 adjust the sweetness level in this recipe? Start with 0.5 cup of sugar and taste as you go. Add more sugar, a tablespoon at a time, until you reach your desired sweetness.
• What can I substitute for ghee in this recipe? You can use coconut oil or vegetable oil, but ghee adds a unique flavor that’s hard to replicate.
• Why is coconut milk used in this payasam, and can I use cream instead? Coconut milk adds a lovely richness and subtle sweetness. You can use cream, but it will change the flavor profile.