Semiya payasam | creamy vermicelli

Semiya payasam is one of my favourite Indian desserts. Growing up in the UK we had a lot of milk desserts (rice pudding, tapioca and semolina pudding). Semiya means vermicelli and payasam refers to rice pudding.  Every region in India has their own version of payasam. The name semiya payasam is common the South of India, where’s in the North they would call it vermicelli kheer instead. Also, the recipe would be ever so slightly different.  They are common at any festive occasion and its simplicity means you can make this dish in a short time. 

Ingredients
Serves 2

Small handful of pistachios & cashews, chopped
1 tbsp golden raisins (optional)

1/2 cup semiya (vermicelli), broken into small pieces

2 cups full fat milk (semi skimmed won't thicken, so you'll end up with a thinner payasam)

2 tbsp sugar

1 heaped tsp cardamon powder 
1 tbsp ghee

Method
Cook time - 30 minutes

• In a kadai or deep frying pan melt the ghee. Add the semiya and fry until golden. Keep stirring so you get an even colour. When golden, gemove and add to a bowl, leaving behind the ghee in the saucepan.
  
  
• In the same pan, add the cashews, pistachios and raisins (if using) and fry until golden, around 2 minutes. Remove with a slotted spoon to leave the ghee in the saucepan. Set aside.
  
  
• Add the milk and bring to the boil. Add the semiya, cardamon and cook until the semiya is soft and the mixture has thickened, around 10 minutes.
  
  
• Add the sugar to taste.
  
  
• Turn the heat down and add the dried fruit & nuts. Mix well and serve!