Cardamom Spiced Vermicelli Semiya Payasam Recipes

CARDAMOM-SPICED VERMICELLI (SEMIYA PAYASAM)

Cardamom-spiced vermicelli (semiya payasam) image

Indulge in a popular Indian dessert made with fried vermicelli strands simmered in cardamom milk. A perfect treat for Diwali, it's creamy, sweet and golden

Provided by Roopa Gulati

Time 35m

Number Of Ingredients 9

Ingredients

10 green cardamom pods, seeds removed
1 tsp caster sugar
1 litre whole milk
75g ghee
75g fine vermicelli, roughly crushed
100g jaggery or light muscovado sugar
250ml coconut milk
50g raisins, soaked in hot water for 10 mins then drained
50g cashews, fried until golden in 1 tsp ghee

Steps:

Pound the cardamom seeds to a powder with the caster sugar using a pestle and mortar. Tip into a saucepan with the milk and bring to a boil over a medium heat, stirring occasionally.
Heat the ghee in a wok or karahi over a medium heat and fry the vermicelli for 3-5 mins, stirring continuously, until they darken.
Pour the boiling milk over the vermicelli and continue simmering, stirring all the time, for 5 mins or until it thickens. Stir in the jaggery or muscovado sugar and cook for a further 2-3 mins.
Whisk the coconut milk to break up any lumps and pour it into the pan. Bring up to a simmer, then stir in the raisins. Spoon into small bowls and scatter over the fried cashews before serving immediately.

Nutrition Facts : Calories 430 calories, Fat 26 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium

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