This is an easy milk based desert with fried vermicelli noodles swimming in a pool of thick sweetened milk .
Prep Time 1minute
Cook Time 20minutes
Total Time 25minutes
2CMilkFull Fat or Skim (Notes)
1Can Sweetened Condensed Milk4 oz
1/4 - 1/2 CSugarAs Needed
4- 5PodsGreen Cardamom
1TbspGhee/ any Neutral oil
Cook the vermicelli
Heat a thick bottomed deep pot (stock pot / dutch oven) large enough to hold at least 8 C of liquid. When the pan is hot toss the semiya (vermicelli) in and dry roast for 1 minute (see Notes if the noodles are not pre-roasted). Remove and reserve.
Wipe down the pot and Pour the milk and and 1 C water into it. Bring to a boil over high heat stirring a few times in between (about 5 minutes). Once the milk is boiling add the semiya into the pot, stir and bring back to boil. Reduce heat to low and let it simmer for 15 minutes. Stir occasionally to avoid a skin from forming on top.
Add the condensed milk and stir. Bring to a slow simmer and taste. if needed add more sugar. Crush the cardamom seeds and sprinkle on top. Turn off heat.
While the vermicelli is cooking , heat oil/ghee in a small pan. When it is hot add the cashew nuts and fry till it becomes golden brown, stirring often. Drain and reserve. If using raisins toss into the same oil and heat till it plumps up. Drain and reserve.
Mix in half the fried nuts and raisins to the payasam. Transfer to the serving bowls and garnish with the remaining nuts and raisins.
These can be served warm or cold. If not serving soon refrigerate as soon as the payasam comes to room temperature.
If the semiya noodles are not roasted, take a thick bottomed frying pan and heat 1 tsp ghee. Add the semiya and roast over medium heat stirring often until all the needles begin to turn deep orange color. At any time if the pan begins to smoke reduce heat.
If not using condensed milk, increase the milk to 6 cups and cook down to desired consistency.
When cooking the traditional way (all milk) use a larger pot - enough to contain at least 2 1/2 times the amount of milk - to reduce the risk of spills.
Use only just enough ghee to fry.
For detailed instructions go to https://oventales.com/semiya-payasam/ .