semiya payasam

Dassana Amit presents Semiya Payasam as a rich, creamy South Indian sweet prepared for festivals and special occasions. Semiya means vermicelli in several South Indian languages, and her chosen version uses whole-wheat strands.

Cashews are fried in ghee until golden and removed. Raisins then swell in that same ghee and are set aside with the nuts before the vermicelli is roasted until golden.

Whole milk is added to the roasted strands and gently simmered until they soften. Milk solids collecting on the pan’s sides are scraped back into the same payasam.

Sugar is added after the vermicelli becomes tender, followed by the selected cardamom powder. After a further simmer, the heat is turned off and the fried cashews and raisins return, with some reserved for garnish.

The source offers this payasam hot, warm or chilled. It notes that the pudding thickens as it cools and allows a little more of the same milk to loosen it before serving.