Semiya payasam is the most popular dessert prepared in India and no celebration is complete without it. Rich and creamy in texture, this delightful dessert has tons of ghee roasted cashews and raisins in it. The nuts enhances the taste of the payasam and further creates exotic crunch in almost every spoon.
- 1 cup raw vermicelli
- 4 cups whole milk
- ½ cup raw cashews
- 6-8 cardomon pods or 1 tsp cardoman
- ¼ cup raisin optional
- ½-¾ cup coconut palm sugar or regular sugar
- ¼ cup unsalted butter (clarified butter)
- 10 saffron strands 1tbsp broken chaews
- ¼ cup milk
Heat 1 tablespoon ghee /clarified butter in a small cooking pan. Once they get heated up, roast the cashews and raisins till they brown lightly. Remove and let it cool. Soak broken cashews in warm milk for 10 minutes and make a smooth paste out of it.
Heat a large cooking pan and add the remaining ghee. Fry the vermicilli till they roast and crisp up, about 5 minutes. Pour the milk along with the crushed cardamons and bring it to a boil.
Simmer the flame and cook for 20-30 minutes. Don’t cover it, if you cover them up till be boil and spill over. Mix in the cashew paste and stir to combine.
Throw in the fried cashews and raisins and cook for further 3-4 minutes. Turn off the flame and add the saffrons. Cover and let them rest for 15 minutes. Serve hot. You can store them in the fridge for couple of days but re-heat before you serve.