Semiya Payasam
This rich pudding is fragrant and perfect for any occasion but fits perfectly for Eid. A few pantry staples is all you need and you’ve got yourself a traditional Indian dessert in no time and minimal effort.
Equipment
- Stock pot with lid
- Wooden spoon
Ingredients
- 200 gm Semiya Vermicelli
- 1 liter Milk full fat
- 75 gm Sugar
- 45 gm ghee
- 5 gm Cardamom powder
- Pinch of salt
- 75 gm Cashew nuts
- 25 gm Pistachios
Instructions
- In a heavy bottom stock pot add 1 table spoon of ghee and roast the nuts until golden brown on medium heat. Remove the nuts and set aside.
- In the same pot add 2 tbsp of ghee and the vermicelli. Roast until unevenly browned. It doesn’t need to be perfect but it needs a little color. Remove the vermicelli from the pot and set aside.
- In the same pot add the milk and gently bring to a boil. Once boiling add the roasted semiya into the milk and reduce the heat. Add the cardamom powder, salt and stir.
- Once the semiya is almost cooked, which should take about 10 mins on medium heat, add the sugar and reduce heat to low. Stir until dissolved.
- Add most of the nuts and stir. Remove from the heat and cover. Serve as you like, hot, warm or cold.
- Garnish with remaining roasted nuts when serving.
Notes
- The salt is optional but I think it enhances the flavor here.
- Adjust the sweetness as per your palate.
- Add more nuts and a variety of them if you please.
- Do not add the sugar while the milk is boiling or on medium heat, it MUST be added on low heat as the milk will spot otherwise.