Vermicelli Payasam with Dry Fruit Powder
Creamy South Indian semiya payasam made with roasted vermicelli, full-fat milk, jaggery, and a homemade dry fruit powder that thickens the pudding naturally. A wholesome after-school dessert that keeps well in the fridge for days.
Ingredients
For the Payasam
- 1/2 cup thin vermicelli semiya; broken into 2-inch pieces
- 1 tsp ghee
- 3 cups full-fat milk
- 3 tbsp jaggery powder or sugar, adjust to taste
- 1/4 tsp cardamom powder
- A pinch of saffron strands (optional), soaked in 1 tbsp warm milk
Dry Fruit Powder (makes a small jar — use 2 tbsp per batch)
- 10 raw almonds
- 8 cashews
- 8 pistachios unsalted
Garnish
- 1 tbsp mixed chopped nuts almonds, pistachios
- A few golden raisins
- A few saffron strands (optional)
Instructions
Make the Dry Fruit Powder
- Add almonds, cashews and pistachios to a small blender or spice grinder.
- Pulse until you get a coarse powder — not too fine, you want a little texture. Do not over-blend or the oils from the nuts will make it clump.
- Store in an airtight jar at room temperature for up to 3 weeks.
Roast the Dry Fruits
- Heat ghee in a heavy-bottomed saucepan or brass kadai over medium heat.
- Add golden raisins and cashews and roast, stirring, for 1 to 2 minutes until the cashews turn golden and the raisins plump up. Set aside.
Roast the Vermicelli
- In the same pan, add the broken vermicelli and roast, stirring continuously, for 2 to 3 minutes until it turns golden and smells nutty. Watch closely — it goes from golden to burnt quickly.
Cook the Payasam
- Pour in the milk and bring to a gentle boil over medium heat, stirring occasionally so the milk does not scorch at the bottom.
- Once boiling, reduce heat to low and simmer for 8 to 10 minutes, stirring every couple of minutes, until the vermicelli is fully cooked and the milk has thickened slightly.
- Reduce heat to very low. Add jaggery powder and stir until fully dissolved. Taste and adjust sweetness.
- Stir in the dry fruit powder (2 heaped tablespoons) and the cardamom powder. Simmer for 2 more minutes — the payasam will thicken noticeably.
- Add saffron milk if using. Stir and remove from heat.
Serve
- Ladle into bowls and garnish with the reserved roasted cashews, raisins, chopped nuts, and a few saffron strands.
- Serve warm immediately, or let cool to room temperature, then refrigerate. It thickens further as it cools — add a splash of warm milk to loosen before serving cold if needed.
Notes
Dry fruit powder batch: Make a larger batch (double or triple the quantities) and keep in a jar. It also goes into smoothies, warm milk, and porridge.
Jaggery tip: Add jaggery off the heat or on very low heat to prevent the milk from curdling. If you see any curdling, whisk briskly — it usually comes back together.
Consistency: The payasam thickens as it cools. For a thinner consistency, add an extra 1/4 cup of milk while cooking. For a thicker, pudding-like texture, simmer for an extra 5 minutes.
Vegan version: Replace milk with full-fat coconut milk or oat milk. Skip the ghee and use coconut oil to roast the vermicelli.
Storage: Store in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of milk on the stovetop or microwave for 60 seconds.
Make-ahead: Make a full pot on Sunday and refrigerate for the week. Perfect as an after-school snack served warm or cold.
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