Semiya Payasam – South Indian Dessert

Step 1: Roast Nuts and Raisins

Heat 2 tablespoons of ghee in a pan. Add the cashews and almonds and fry until they turn golden brown. Remove them from the pan and set aside. In the same ghee, add the dry grapes and fry until they puff up. Remove and keep aside with the nuts.

Step 2: Roast Vermicelli

In the same pan with the remaining ghee, add 1 cup of vermicelli. Roast on a low flame, stirring continuously, until it turns a light golden brown.

Step 3: Cook Vermicelli

While roasting the vermicelli, bring 2 cups of water to a boil in a separate pot. Carefully pour the hot water into the pan with the roasted vermicelli. Mix well, cover the pan, and let it cook on low flame for about 10 minutes, or until the vermicelli is soft and has absorbed the water.

Step 4: Add Milk and Sweeteners

In another pot, bring 750 ml of milk to a boil. Once the vermicelli is cooked well, pour the boiled milk into the pan. Mix everything together. Then, add 1/4 cup of sugar and 1/4 cup of condensed milk. Stir well until both are completely dissolved.

Step 5: Simmer the Payasam

Allow the payasam to boil on a low flame for 8 to 10 minutes. This helps the vermicelli absorb the milky flavor and thickens the payasam to a creamy consistency.

Step 6: Final Touches and Serving

Add 1/2 teaspoon of cardamom powder and the roasted nuts and raisins back into the payasam. Give it a final mix and switch off the flame. The Semiya Payasam is ready. Serve it hot or chilled.

• Roast the vermicelli on a low flame to ensure it cooks evenly and doesn't burn.

• Use full-fat milk for a richer and creamier payasam.

• Adding condensed milk is optional but it gives a great texture and richness to the dessert.

• The payasam will thicken as it cools. Adjust the consistency with a little warm milk if needed before serving.

• Replace white sugar with jaggery for a more traditional flavor.

• Add a few strands of saffron soaked in warm milk for a beautiful color and aroma.

• Include other nuts like pistachios for added texture and flavor.