Semiya Payasam

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Kerala Semiya Payasam is a traditional creamy vermicelli pudding made with roasted semiya, milk, and condensed milk. This authentic Kerala dessert is commonly served during festivals like Onam and Vishu, and special occasions like anniversaries and birthdays.

Servings servings

Ingredients

3 teaspoon ghee
¼ cup cashews
¼ cup golden raisins
½ cup thin vermicelli roasted [See Note 1]
2 cups milk
1 cup water boiling
½ cup condensed milk [See Note 2]
¾ teaspoon cardamom powder or to taste [See Note 3]
1 to 2 tablespoon granulated sugar to taste

Instructions

Heat a heavy-bottomed medium saucepan over medium-low heat, add 1½ teaspoons of ghee, and sauté the ¼ cup cashews until golden brown, stirring frequently. Be careful not to burn them. Remove using a slotted spoon and drain on a paper towel-lined plate.
Sauté ¼ cup golden raisins in the same ghee until they plump up, stirring frequently. Remove immediately using a slotted spoon and place on the same paper towel-lined plate.
Add the remaining ghee to the pan and sauté the ½ cup thin vermicelli until fragrant, about 3 minutes, stirring frequently. Transfer to a separate plate. [See Note 1]
Bring the 2 cups milk to a boil, lower the heat to medium-low, and add 1 cup of boiling water. Add the vermicelli and cook for 10 minutes, stirring frequently.
Add ½ cup condensed milk and ¾ teaspoon cardamom powder. Taste and add 1 to 2 tablespoon granulated sugar, if needed. Bring to a boil and simmer for 3 to 5 minutes, then turn the heat off.
Stir in most of the reserved cashews and raisins, reserving 2 tablespoons. Sprinkle the remaining cashews and raisins before serving. This vermicelli pudding can be served warm, cold, or at room temperature.

Notes

Note 1: Use roasted thin vermicelli, available at Indian grocery stores. If using unroasted thin vermicelli, saute for longer.

Note 2: I love the creaminess and richness that condensed milk contributes. If you wish to use sugar instead, substitute ½ cup sugar for the condensed milk. Add it in after the semiya (vermicelli) has cooked.

Note 3: I love the flavor of cardamom and use ¾ teaspoon. However, you can reduce it to ½ teaspoon, according to your taste.

Nutrition