Cardamom-spiced vermicelli (semiya payasam)

Indulge in a popular Indian dessert made with fried vermicelli strands simmered in cardamom milk. A perfect treat for festivities, it’s creamy, sweet and golden

Prep:15 mins
Cook:20 mins
Serves 6
Easy

Nutrition per serving

kcal 430
fat 26g
saturates 18g
carbs 41g
sugars 0g
fibre 1g
protein 7g
salt 0.2g

Ingredients

10 green cardamom pods, seeds removed
1 tsp caster sugar
1 litre whole milk
75g ghee
75g fine vermicelli, roughly crushed
100g jaggery or light muscovado sugar
250ml coconut milk
50g raisins, soaked in hot water for 10 mins then drained
50g cashews, fried until golden in 1 tsp ghee

Method

Pound the cardamom seeds to a powder with the caster sugar using a pestle and mortar. Tip into a saucepan with the milk and bring to a boil over a medium heat, stirring occasionally.
Heat the ghee in a wok or karahi over a medium heat and fry the vermicelli for 3-5 mins, stirring continuously, until they darken.
Pour the boiling milk over the vermicelli and continue simmering, stirring all the time, for 5 mins or until it thickens. Stir in the jaggery or muscovado sugar and cook for a further 2-3 mins.
Whisk the coconut milk to break up any lumps and pour it into the pan. Bring up to a simmer, then stir in the raisins. Spoon into small bowls and scatter over the fried cashews before serving immediately.

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