Dairy-Free Semiya Payasam
Indulge in the rich, aromatic flavors of this Dairy-Free Semiya Payasam, a vegan twist on the beloved Indian dessert. Crafted with creamy coconut milk and almond milk, this payasam is delicate yet decadent, ideal for those seeking a plant-based alternative without compromising on taste. Golden roasted vermicelli is simmered to perfection in a fragrant medley of cardamom, saffron, and warm sweetness from sugar, creating a luscious, melt-in-your-mouth texture. Topped with sautéed cashew nuts and plump raisins fried in coconut oil, this dessert is brimming with delightful textures and irresistible nutty notes. Whether served warm or chilled, it's perfect for festive occasions or as a comforting treat. Celebrate indulgence with this quick, easy, and dairy-free dessert option that satisfies your sweet cravings while catering to dietary needs.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 100 grams Vermicelli (semiya)
- 400 ml Coconut milk
- 200 ml Water
- 100 grams Sugar
- 2 tablespoons Cashew nuts
- 2 tablespoons Raisins
- 4 Cardamom pods
- 1 pinch Saffron strands
- 2 tablespoons Coconut oil
- 200 ml Almond milk
Instructions
In a small bowl, soak the saffron strands in a little warm water and set aside.
Heat 1 tablespoon of coconut oil in a non-stick pan over medium heat. Add the cashew nuts and raisins, and sauté until the cashews turn golden brown and the raisins swell up. Remove them from the pan and set aside.
In the same pan, add the remaining coconut oil and add the vermicelli. Roast the vermicelli until it turns light golden brown, stirring continuously to prevent burning.
In a deep saucepan, combine the coconut milk and water, and bring to a gentle simmer over medium heat.
Once the mixture begins to simmer, add the roasted vermicelli and let it cook until it becomes soft and tender, about 5-7 minutes. Stir occasionally to prevent sticking.
Crush the cardamom pods using a mortar and pestle to release the seeds and add them to the pan, along with the saffron water.
Mix in the sugar, stirring until it completely dissolves and blends well with the milk and vermicelli.
Continue to simmer the mixture on low heat, allowing it to thicken slightly. Add more almond milk if you prefer a thinner consistency.
Taste and adjust the sweetness if necessary.
Once the desired consistency is achieved, turn off the heat and garnish the payasam with the sautéed cashew nuts and raisins.
Serve warm or chilled, according to your preference.
Nutrition Facts
Calories |
1446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 319 mg | 14% | |
| Total Carbohydrate | 260.5 g | 95% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 162.1 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 448 mg | 34% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 941 mg | 20% | |
*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.
