Cardamom-spiced vermicelli (semiya payasam)
Indulge in a popular Indian dessert made with fried vermicelli strands simmered in cardamom milk. A perfect treat for festivities, it’s creamy, sweet and golden
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Prep:15 mins
Cook:20 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 430
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fat 26g
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saturates 18g
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carbs 41g
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sugars 0g
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fibre 1g
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protein 7g
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salt 0.2g
Ingredients
- 10 green cardamom pods, seeds removed
- 1 tsp caster sugar
- 1 litre whole milk
- 75g ghee
- 75g fine vermicelli, roughly crushed
- 100g jaggery or light muscovado sugar
- 250ml coconut milk
- 50g raisins, soaked in hot water for 10 mins then drained
- 50g cashews, fried until golden in 1 tsp ghee
Method
Pound the cardamom seeds to a powder with the caster sugar using a pestle and mortar. Tip into a saucepan with the milk and bring to a boil over a medium heat, stirring occasionally.
Heat the ghee in a wok or karahi over a medium heat and fry the vermicelli for 3-5 mins, stirring continuously, until they darken.
Pour the boiling milk over the vermicelli and continue simmering, stirring all the time, for 5 mins or until it thickens. Stir in the jaggery or muscovado sugar and cook for a further 2-3 mins.
Whisk the coconut milk to break up any lumps and pour it into the pan. Bring up to a simmer, then stir in the raisins. Spoon into small bowls and scatter over the fried cashews before serving immediately.