Nut-Free Semiya Payasam
Experience the delicate sweetness of Nut-Free Semiya Payasam, a comforting South Indian dessert that's perfect for festive indulgence or a cozy treat. This recipe transforms golden-roasted vermicelli into a luscious pudding, simmered with creamy whole milk, fragrant cardamom, and a hint of saffron for a luxurious flavor profile. Sweetened with sugar and topped with puffed, golden raisins, this nut-free variation caters to allergy-friendly requirements while maintaining its traditional essence. Optional sliced banana adds a delightful twist to the creamy texture. Ready in just 40 minutes, this easy-to-make dessert can be served warm or chilled, making it a versatile addition to your dessert repertoire. Ideal for gatherings, celebrations, or everyday enjoyment!
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Recipe Information
Ingredients
- 100 grams vermicelli
- 2 tablespoons ghee (clarified butter)
- 1 litre whole milk
- 1 cup sugar
- 4 pieces cardamom pods, crushed
- 2 tablespoons raisins
- 1 pinch saffron strands
- 1 small sliced banana (optional)
Instructions
Heat 1 tablespoon of ghee in a large, heavy-bottomed pan over medium heat. Once the ghee is hot, add the vermicelli and roast it gently, stirring constantly until it turns golden brown. This should take about 5-7 minutes.
In a separate saucepan, gently heat the milk until it comes to a gentle simmer, but do not let it boil.
Add the roasted vermicelli to the simmering milk. Stir well to mix and continue cooking on medium heat for about 10 minutes, until the vermicelli is soft and starts to thicken the milk.
Stir in the sugar, crushed cardamom pods, and the saffron strands. Continue to cook for an additional 5 minutes, stirring frequently until the sugar is completely dissolved and the payasam thickens to your desired consistency.
Meanwhile, in a small pan, heat the remaining 1 tablespoon of ghee. Fry the raisins until they puff up, which should take about 1 minute.
Add the fried raisins along with the ghee to the payasam and stir well to combine.
If adding sliced banana, stir it into the payasam just before serving.
Remove the pan from heat and let the payasam sit for a few minutes to allow the flavors to meld. Serve warm or chilled as desired.
Nutrition Facts
Calories |
1992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.5 g | 80% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 196 mg | 66% | |
| Sodium | 407 mg | 18% | |
| Total Carbohydrate | 325.1 g | 118% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 286.8 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 1321 mg | 102% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 2149 mg | 46% | |
*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.
