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

Last Updated on 4 months by Neha Deshmukh

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

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Vermicelli Payasam, also known as Semiya Kheer. It’s a classic Indian dessert, perfect for celebrations or just a cozy night in. I first made this for Diwali a few years ago, and it’s been a family favorite ever since. It’s surprisingly easy to make, and the aroma of cardamom simmering with milk is just heavenly!

Why You’ll Love This Recipe

This Vermicelli Payasam is more than just a dessert; it’s a hug in a bowl! It’s creamy, subtly sweet, and packed with the warm flavors of cardamom and ghee. Plus, it’s relatively quick to whip up, making it ideal when you want something special without spending hours in the kitchen. It’s a guaranteed crowd-pleaser, and honestly, who doesn’t love a good kheer?

Ingredients

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

• ½ cup vermicelli (about 85g)
• 3 cups whole milk (720ml)
• ½ cup sugar (100g)
• ¼ teaspoon ground cardamom (about 0.5g)
• Pinch of salt
• 2 tablespoons Ghee (30ml)
• 3 tablespoons golden raisins (about 30g)
• 3 tablespoons broken cashew nuts (about 30g)

Ingredient Notes

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

• Vermicelli: I prefer using the thin, fine vermicelli for payasam. It cooks quickly and gives the kheer a lovely texture. You can find it at most Indian grocery stores.
• Ghee: Don’t skimp on the ghee! It adds a richness and flavor that’s essential to a good payasam. Using a good quality ghee really shines through.
• Cardamom: Cardamom is a cornerstone of Indian desserts. Some regions prefer a stronger cardamom flavor, so feel free to adjust the amount to your liking. Freshly ground cardamom is always best, if you can!
• Milk: Full-fat milk creates the creamiest payasam. However, you can use lower-fat milk if you prefer, but the texture might be slightly different.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s dry roast the vermicelli. Heat a pan on low heat and add the vermicelli. Stir constantly for about 5-7 minutes, until it turns golden brown. Be careful not to burn it! This step is key to preventing a mushy payasam.
2. Now, in a heavy-bottomed saucepan, heat the milk over medium heat. Once it starts to simmer, add the roasted vermicelli.
3. Reduce the heat to low and let it simmer for 6-8 minutes, stirring occasionally, until the vermicelli is cooked through and has absorbed most of the milk.
4. Time for sweetness! Stir in the sugar and a pinch of salt. Continue to simmer for another 5 minutes, stirring frequently to dissolve the sugar.
5. While the payasam is simmering, let’s make the garnish. In a separate small pan, heat the ghee. Add the cashews and raisins and fry until they turn golden brown and fragrant.
6. Pour the ghee-fried nuts and raisins into the payasam. Mix well.
7. Finally, sprinkle in the cardamom powder and give it a good stir. The aroma is incredible, right?

Expert Tips

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

• Don’t overcrowd the pan when roasting the vermicelli. Roast it in batches if necessary to ensure even browning.
• Stir, stir, stir! Constant stirring prevents the vermicelli from sticking to the bottom of the pan and burning.
• Adjust the sweetness to your preference. Start with ½ cup of sugar and add more if needed.
• A heavy-bottomed pan is your friend. It helps prevent the milk from scorching.

Variations

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

• Vegan Adaptation: Use plant-based milk (like almond or cashew milk) and vegan butter instead of ghee. It’s just as delicious! My friend, Priya, swears by cashew milk for the extra creaminess.
• Sugar-Free Option: Substitute the sugar with a sugar substitute like stevia or erythritol.
• Spice Level: If you love a bit more warmth, add a tiny pinch of nutmeg or saffron along with the cardamom.
• Festival Adaptations: This payasam is perfect for Diwali, Onam, or any special occasion! For Onam, some families add a few strands of saffron for a beautiful golden hue.

Serving Suggestions

Serve the payasam warm or chilled. I personally love it chilled, especially on a hot summer day. Traditionally, it’s served in beautiful silverware, which adds to the experience. A sprinkle of chopped pistachios on top makes it extra special!

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, fine vermicelli works best. It cooks quickly and gives the kheer 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 together.
• How do I prevent the vermicelli from becoming mushy? Roasting the vermicelli properly and not overcooking it in the milk are key.
• What is the significance of serving payasam in traditional silverware? It’s a cultural tradition that adds to the festive feel of the dessert. It’s believed to enhance the flavors!
• Can I use a different nut instead of cashews? Absolutely! Almonds or pistachios would also be delicious.

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