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Semiya Payasam

Vermicelli Pudding | Seviyan Kheer | Semiya Payasam

Roasted vermicelli is cooked in milk, cardamom, and sugar then garnished with roasted cashews and raisins.
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Prep Time 5 minutes
Cook Time 10 minutes
15 minutes
Servings: 5 people
Course: Dessert, Sadhya
Cuisine: Indian, Kerala
Ingredients Method

Ingredients
  

  • 1 cup roasted vermicelli; broken up approximately 70gms
  • 5 cups soy milk
  • 1 1/4 cups sugar
  • 1/2 cup cashews
  • 1/4 cup raisins preferably golden
  • 5 pods cardamoms
  • 1 tbsp refined coconut oil refined because we don't want the coconut flavor for this dessert.
  • a pinch salt

Method
 

  1. I like to use really thin vermicelli like this one.
    Seviyan
  2. Break them up and set aside 1 cup/70 gms.
    Seviyan
  3. Measure and set aside cashews and raisins. Golden raisins taste the best, in my opinion.
    Dried fruits
  4. Heat oil in a pan and roast the cashews and raisins on low. Stirring constantly, making sure they don't burn. Turn off the heat when the raisins balloon up and the cashews are golden.
  5. Add soy milk, roasted vermicelli, sugar, and cardamom in a pot and cook on low until the vermicelli is cooked. Then turn off the heat and stir in the roasted cashews, raisins, and a pinch of salt.
    payasam
  6. It thickens quite a bit after it sits and cools for a few mins. Enjoy!
    Semiya Payasam