"Vermicelli Payasam – Traditional South Indian Festival Dessert"

 "Discover the rich taste of Vermicelli Payasam, a beloved South Indian dessert and traditional Indian sweet dish perfect for festivals and celebrations."

Here’s a classic Vermicelli Payasam (Semiya Payasam) recipe – a creamy South Indian dessert made with milk, roasted vermicelli, sugar, and ghee.

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Vermicelli Payasam Recipe

Prep Time: 5 mins
Cook Time: 20–25 mins
Serves: 4

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Ingredients:

• 1/2 cup vermicelli (semiya)

• 1 tablespoon ghee

• 3 cups full-fat milk

• 1/4 cup sugar (adjust to taste)

• 2 tablespoons cashew nuts

• 1 tablespoon raisins

• 1/4 teaspoon cardamom powder

• 1 tablespoon chopped almonds (optional)

• A few saffron strands (optional)

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Instructions:

1. Roast the Vermicelli:

   • Heat ghee in a heavy-bottomed pan.

   • Add cashews and roast until golden brown.

   • Add raisins and sauté until they puff up. Remove and set aside.

   • In the same ghee, add vermicelli and roast until golden.

2. Cook the Vermicelli:

   • Add milk to the roasted vermicelli.

   • Let it come to a gentle boil. Stir occasionally to avoid sticking.

   • Simmer for 10–12 minutes or until the vermicelli is soft and cooked.

3. Sweeten and Flavor:

   • Add sugar and stir until it dissolves completely.

   • Add cardamom powder, saffron strands, and optional chopped almonds.

   • Simmer for another 3–5 minutes.

4. Finish:

   • Turn off the heat and add the roasted cashews and raisins.

   • Serve warm or chilled.

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Tips:

• For a richer taste, you can use part milk and part condensed milk.

• Adjust sugar to taste, especially if using condensed milk.

• Payasam thickens as it cools—add a little warm milk before serving if needed.