Vermicelli Pudding | Seviyan Kheer | Semiya Payasam
This is quite possibly the easiest and quickest Indian dessert. Roasted vermicelli is cooked in milk, cardamom, and sugar, then garnished with roasted cashews and raisins. Typically payasams from Kerala are made with coconut milk and sweetened with coconut sugar. This particular one is not originally from Kerala, but it’s so loved that it’s found its way into our sadhya!
Dairy can easily be swapped with any of the multiple non- dairy milk out there, like soy, almond, cashew, oat, etc. My favorite is soy milk because it’s creamy and doesn’t compete with the taste and aroma of the original dish.
Vermicelli Pudding | Seviyan Kheer | Semiya Payasam
Roasted vermicelli is cooked in milk, cardamom, and sugar then garnished with roasted cashews and raisins.
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
Instructions
- I like to use really thin vermicelli like this one.
- Break them up and set aside 1 cup/70 gms.
- Measure and set aside cashews and raisins. Golden raisins taste the best, in my opinion.
- 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.
- 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.
- It thickens quite a bit after it sits and cools for a few mins. Enjoy!
