Indian cuisine · Desserts & Sweets

Semiya Payasam

Fine vermicelli toasted in ghee and simmered in sweetened milk with cardamom, raisins and cashews.

Ingredients · for 4 servings

• 100 g vermicelli
• 1 l whole milk
• 120 g sugar
• 4 cardamom pods
• 3 tbsp ghee
• 50 g cashews
• 50 g raisins
• 1 pinch saffron threads

Instructions

1. Break the vermicelli between your hands into pieces about 3 cm long, finely grind the cardamom seeds in a mortar, and soak the saffron in 2 tbsp warm milk.
2. Heat 2 tbsp ghee in a heavy pot and toast the cashews for 1–2 min until golden brown, then add the raisins and toast for 30 sec until they plump up; remove both.
3. Add the remaining ghee to the same pot and brown the vermicelli, stirring constantly, over medium heat for 3–4 min until it smells intensely nutty.
4. Pour in the whole milk, bring to a boil and simmer uncovered over low heat for 10–12 min, stirring several times, until the vermicelli is soft and the milk has thickened slightly.
5. Stir in the sugar, cardamom and saffron milk and let steep for another 5 min until the sugar has dissolved – the payasam should stay pourable and will thicken further as it cools.
6. Fold in the cashews and raisins and serve the dessert warm or chilled in small bowls, thinned with a little hot milk if needed.