Semiya Payasam, also known as Vermicelli Payasam or Seviyan Kheer, is a traditional Indian dessert made from roasted vermicelli noodles, milk, sugar, and flavored with cardamom, saffron, and nuts. It is a popular sweet dish served during festivals and special occasions in India. The noodles are lightly toasted in ghee, then cooked in milk until soft and tender. Sugar, cardamom seeds, and saffron are added for flavor. Nuts and raisins are optionally added for texture and flavor. Semiya Payasam is served warm or cold, and is often garnished with nuts and saffron strands.
Here’s a basic recipe for Semiya Payasam:
Ingredients:
– 1/2 cup thin vermicelli (semiya)
– 4 cups whole milk
– 1/2 cup sugar (adjust to taste)
– 1/4 teaspoon cardamom powder
– A pinch of saffron strands (optional)
– 2 tablespoons ghee (clarified butter)
– 10-12 cashew nuts
– 10-12 golden raisins
Instructions:
1. Roast Vermicelli:
– Heat 1 tablespoon of ghee in a pan over medium heat.
– Add the vermicelli (semiya) and roast it until it turns golden brown and aromatic. Keep stirring to ensure even roasting. Once roasted, remove it from the pan and set aside.
2. Prepare Saffron Milk (Optional):
– Warm a small amount of milk (about 2 tablespoons) in a microwave or on the stovetop.
– Add a pinch of saffron strands to the warm milk and let it steep for a few minutes. This will infuse the milk with saffron flavor and give the payasam a beautiful color.
3. Boil Milk:
– Over medium heat, bring the remaining milk to a boil in a heavy-bottomed pan. To keep the milk from sticking to the pan’s bottom, stir from time to time.
4. Add Roasted Vermicelli:
– Once the milk comes to a boil, add the roasted vermicelli (semiya) to the pan. Stir well to combine.
5. Cook Vermicelli:
– Let the vermicelli cook in the milk over medium-low heat until it becomes soft and tender. Stir occasionally to prevent lumps and ensure even cooking.
6. Add Sugar and Flavorings:
– Once the vermicelli is cooked, add sugar to the pan and stir until it dissolves completely.
– Add cardamom powder for flavor. You can also add the saffron-infused milk at this stage if you’re using it.
7. Prepare Tempering:
– In a separate small pan, heat the remaining tablespoon of ghee.
– Add cashew nuts and golden raisins to the hot ghee and fry until the cashews turn golden brown and the raisins plump up.
8. Combine Tempering with Payasam:
– Pour the ghee along with the fried cashews and raisins into the vermicelli payasam. Stir well to incorporate.
9. Serve:
– Remove the pan from heat and let the payasam rest for a few minutes to allow the flavors to meld.
– Serve the Semiya Payasam warm or chilled, garnished with a few more saffron strands or chopped nuts if desired.
Enjoy this delicious and comforting Indian dessert with your family and friends!