No Onam sadya ends without payasam. This is semiya payasam, the quickest kind: vermicelli roasted in ghee, then simmered in milk until soft and creamy. Keya Cardamom Powder and a pinch of Keya Nutmeg Powder give it its warm, festive aroma.
Ghee-roasted cashews and raisins go on last. It's ready in about 25 minutes.
From the Keya kitchen. Watch the reel.
At a glance
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Time
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25 minutes
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Serves
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4
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Keya products
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Cardamom Powder, Nutmeg Powder
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Diet
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Vegetarian, egg-free. Contains dairy, wheat and cashew
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Ingredients
- ½ cup roasted vermicelli (semiya), about 50 g
- 3 cups full-cream milk
- ⅓ cup sugar, or to taste
- 2 tbsp ghee, divided
- ¼ tsp Keya Cardamom Powder
- A pinch of Keya Nutmeg Powder
- 10–12 cashews, halved
- 1 tbsp raisins
Nutrition per serving
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Energy (kcal)
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Protein (g)
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Fat (g)
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Carbs (g)
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340
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8
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17
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38
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Approximate values for one of four servings.
Method
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Roast the nuts. Heat 1 tbsp ghee in a heavy pan. Fry the cashews until golden, add the raisins for a few seconds until they puff, then lift both out.
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Roast the vermicelli. Add the remaining ghee and the vermicelli to the pan. Stir on low heat for 2–3 minutes, until lightly golden.
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Simmer. Pour in the milk and bring to a boil, stirring so nothing sticks. Lower the heat and simmer for 8–10 minutes, until the vermicelli is soft and the milk thickens slightly.
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Sweeten. Stir in the sugar until it dissolves. Add Keya Cardamom Powder and a pinch of Keya Nutmeg Powder. Simmer for 2–3 minutes more.
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Finish. Stir in most of the cashews and raisins and scatter the rest on top.
Serve it, store it
Serve warm, or chill it for a thicker, cooler payasam. It keeps in the fridge for 2 days. It thickens as it stands, so loosen it with a splash of warm milk before serving.
