Vermicelli Payasam

Vermicelli Payasam is a traditional Indian pudding served on special occasions. Made with vermicelli or semiya and milk, this is a nutritious and wholesome dessert, and can be served warm or chilled.

The vermicelli used in this pudding is the thin variety, and it’s roasted in a little ghee (clarified butter) or oil before adding to the milk to prevent the payasam from becoming sticky. These days you get vermicelli that is already roasted that you can add directly to the payasam or to give it a nice aroma, saute again in a little ghee or oil.

You can find the thin vermicelli/semiya in Indian grocery stores. You can also use the long, angel-hair pasta available in the regular grocery store.

The cardamom adds a delicate flavor to this dessert. According to Ayurvedic medicine, cardamom has a cooling effect on your system and is a digestive aid and is anti-inflammatory, anti-viral, and anti-bacterial.

Servings: 8-12
Cooking Time: 60 minutes

Ingredients

• 8 cups whole milk (or low-fat milk)
• 3 cups sugar (adjust to taste)
• 1 1/2 cups vermicelli (semiya, MTR or other brand) cut into 1/2-inch pieces if not already cut
• 6 green cardamom pods
• 1/4 cup tbsp raisins
• 10-15 cashew nuts
• 1/2 cup almonds, soaked overnight, peeled, and chopped into small pieces
• 3 tbsp ghee (clarified butter) or vegetable oil

Preparation

1. Heat 2 tbsp ghee or oil in a small pan, and on medium heat, fry the cashews until golden and remove. Fry the raisins until they fluff up and turn golden, and remove.
2. Add the remaining ghee/oil and roast the vermicelli until golden, and remove in a bowl.
3. If using already roasted vermicelli, roast again in ghee or oil for a minute, and set aside.
4. In a large saucepan, add the milk and almonds, and cook on medium heat for 30 minutes, stirring frequently to prevent it from burning at the bottom.
5. Add the roasted vermicelli and cook until the milk has reduced to half the original quantity.
6. Add the sugar and let cook for 10 more minutes, stirring frequently.
7. While the vermicelli payasam is cooking, remove the cardamom seeds from the pods and crush into a powder using a mortar and pestle. Add the cardamom powder to the milk along with the fried raisins and nuts, and remove the pan from the heat.
8. Serve the vermicelli payasam warm or chilled.

Category: Sweets and Desserts - Members