Cardamom-spiced vermicelli (semiya payasam)
- Roopa Gulati
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Serves 6
Easy
Prep: 15 mins
Cook: 20 mins
A star rating of 5 out of 5.1 ratingRate
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Indulge in a popular Indian dessert made with fried vermicelli strands simmered in cardamom milk. A perfect treat for Diwali, it's creamy, sweet and golden
Gluten-free
Vegetarian
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Boondi laddu
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: Per serving
- kcal430
- fat26g
- saturates18g
- carbs41g
- sugars29g
- fibre1g
- protein7g
- salt0.2g
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Method
-
step 1
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.
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step 2
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.
-
step 3
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.
-
step 4
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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