Creamy Payasam Vermicelli Pudding
Indulge in the decadent flavors of Creamy Payasam Vermicelli Pudding, a beloved South Indian dessert that combines tradition with rich, luxurious taste. Delicately roasted vermicelli is simmered in full-fat milk, sweetened to perfection, and infused with aromatic cardamom and fragrant saffron. This creamy pudding is elevated with golden-fried cashews and plump raisins, adding both texture and a delightful nutty essence. Easy to make in just 35 minutes, this payasam is perfect for festive celebrations or as a comforting treat to enjoy warm or chilled. Garnished with optional almond slivers, it’s a heavenly dessert that’s as visually stunning as it is delicious. Keywords: creamy payasam, vermicelli pudding, South Indian dessert, festive sweets, saffron-infused pudding.
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Recipe Information
Ingredients
- 1 cup Vermicelli
- 2 tablespoons Ghee (clarified butter)
- 4 cups Full-fat milk
- 0.5 cup Sugar
- 0.5 teaspoon Cardamom powder
- 2 tablespoons Cashews
- 2 tablespoons Raisins
- 8 strands Saffron strands
- 2 tablespoons Warm milk (for saffron)
- 0.5 cup Water
- 1 tablespoon Almond slivers (optional)
Instructions
Warm 2 tablespoons of milk and soak saffron strands in it. Set aside.
Heat 2 tablespoons of ghee in a heavy-bottomed pan over medium heat.
Add the cashews and fry until golden brown. Remove and set aside.
In the same pan, fry the raisins until they puff up. Remove and set aside with the cashews.
Add the vermicelli to the pan and roast it in the residual ghee until it turns golden and aromatic. Stir continuously to avoid burning.
Add 1/2 cup of water to the pan and allow the vermicelli to cook until it softens, stirring occasionally.
Pour in the 4 cups of milk and bring the mixture to a gentle boil. Reduce the heat to low and let the vermicelli cook further, stirring occasionally to prevent sticking.
Add the sugar and mix well, allowing it to dissolve completely.
Stir in the cardamom powder and saffron milk for aroma and color.
Simmer the pudding for 5-7 minutes, stirring frequently, until the mixture thickens to your desired consistency.
Turn off the heat and garnish the payasam with the fried cashews, raisins, and almond slivers, if using.
Serve warm or chilled, as per your preference.
Nutrition Facts
Calories |
1626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 405 mg | 18% | |
| Total Carbohydrate | 219.2 g | 80% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 177.1 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 11.1 mcg | 56% | |
| Calcium | 1307 mg | 101% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1832 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
