Kerala Semiya Payasam- Vermicelli in sweetened milk
 
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Indian
Ingredients
  • Vermicelli- ½ cup (I used the thick broken vermicelli)
  • Milk- 3½ cups
  • Sweetened condensed milk- ¾ of the 14 oz can (or according to your needs)
  • Cardamom powder- ¼ tsp
  • Ghee- 2 tbsp + 2 tbsp
  • Cashew nuts- 15
  • Raisins- 2 tbsp
Instructions
  1. Roast the vermicelli in 2 tbsp ghee until golden, keep aside.
  2. Place a saucepan over medium heat, add milk and roasted vermicelli, let the vermicelli cook in milk until they turn soft.
  3. Add the condensed milk and keep stirring for a minute.
  4. Add the cardamom powder, combine well.
  5. Let milk come to a slight boil.
  6. Remove the pan from the heat and keep it covered.
  7. Heat another small pan, add 2 tbsp ghee, roast cashew nuts and raisins.
  8. Add the roasted cashew nuts and raisins over the payasam.
  9. Serve the payasam in dessert bowls and enjoy. This can be served warm or can be chilled in the refrigerator.
Notes
Leftover payasam can be chilled, tastes really delicious the next day.
Adjust the sweetness of the payasam by adding more or less of the condensed milk.
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/kerala-semiya-payasam-vermicelli-in-sweetened-milk/