Friday, 11 April 2014

Vermicelli Pudding / Semiya Payasam

Payasam is a South Indian pudding made with rice , broken wheat or vermicelli. Vermicelli Payasam is quick to make and tastes delicious. Payasam can be made with sugar or Jaggery. This payasam is made of granulated sugar.

Inspiration for making this payasam is my landlord Aunty. In Boston, We used to stay in the first floor of the apartment. Our landlord aunty is from Pakistan. She is a great cook. She plans meal for the entire week and does the preparation on the week end. She makes 'Seviyan' - a dessert made out of vermicelli which is similar to payasam, but it is so so rich than payasam. She adds loads of nuts and dry fruits and thickens the milk for hours. Seviyan she makes is super velvety and just melts in the mouth. When she makes seviyan, I would stand next to her and ask her if I can add 1/2 cup more vermicelli because I could eat second serving of the dessert :)


  • 1/2 Cup Vermicelli
  • 1 Teaspoon Ghee to roast vermicelli
  • 2 Cups Milk
  • 1/2 Cup Condensed Milk
  • 1/4 Cup Sugar ( Adjust according to taste)
  • 1/2 Teaspoon Cardamom Powder
  • mixed nuts of your choice
  • 10 to 15 raisins

Directions :

1. In a pan, heat ghee and fry nuts and raisins on low flame. When the nuts are golden, remove from the ghee and drain it on paper towel. Set aside
2. In the same pan with remaining ghee add vermicelli and roast until they are light golden 
3. In a microwave safe coffee mug, heat milk for 2 minutes or until it is warm
4. Add this hot milk to the pan with vermicelli. Give it a good stir so that vermicelli doesn't stick together
5. Add sugar and condensed milk  and cardamom powder and stir
6. Cook for 5 minutes or until the pudding is thickened and vermicelli is cooked just al dente
7. Mix the fried nuts and raisins to the pudding and serve warm


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