Cardamom-spiced vermicelli (semiya payasam)
Serves 6
Easy
Prep:
Cook:
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
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Showing items 1 to 3 of 6
- 10 green cardamom podsseeds removed
- 1 tsp caster sugar
- 1 litre whole milk
- 75g ghee
- 75g fine vermicelliroughly crushed
- 100g jaggeryor light muscovado sugar
- 250ml coconut milk
- 50g raisinssoaked in hot water for 10 mins then drained
- 50g cashewsfried until golden in 1 tsp ghee
Nutrition: Per serving
- kcal430
- fat26g
- saturates18g
- carbs41g
- sugars29g
- fibre1g
- protein7g
- salt0.2g
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.
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.
