Allergens in Semiya Payasam: milk, gluten, tree nuts.
Ingredients
Quantities for 6.
- 100g, roasted semiya Vermicelliwheat vermicelli. This dish is not gluten-free
- 1.2 litres full-fat Milk
- 120g, or to taste Sugar
- 3 tbsp Condensed Milkfor body without a long reductionoptional
- 3 tbsp Ghee
- 20, halved Cashew
- 2 tbsp Raisins
- 5 pods, seeds crushed to a powder Cardamom
- 2 tbsp, cut into small slivers Coconutfried in ghee, a Kerala touchoptional
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Crush the cardamom seeds fresh rather than using pre-ground powder; the difference in a milk sweet is obvious.
- Have the milk in a heavy-bottomed pan and warm it while you fry the nuts. Cold milk on a hot base scorches.
- If your vermicelli is not pre-roasted, dry-roast it in a pan for 4 minutes until it smells biscuity.
Method
- Heat the ghee in a heavy pan and fry the cashews over medium heat for 2 minutes until pale gold, then lift them out with a slotted spoon.Take the cashews out while they are still blond. They keep colouring in the hot ghee off the heat.
- Fry the raisins in the same ghee for 20 seconds until they swell and puff, then lift them out.
- Fry the coconut slivers, if using, for 2 minutes until golden and set aside with the nuts.
- Break the vermicelli into 3cm lengths, add to the remaining ghee and roast over medium-low heat for 4-5 minutes until evenly light brown.Even browning here is what stops the payasam turning to paste later. Keep it moving.
- Pour in the milk, raise the heat and bring to a gentle boil, stirring so nothing sticks to the base.
- Lower the heat and simmer 12-15 minutes, stirring every couple of minutes, until the vermicelli is soft and the milk has thickened and turned faintly cream-coloured.Scrape the base of the pan with a flat spoon each time you stir. Milk catches there before you can smell it.
- Stir in the sugar and the condensed milk and cook a further 5 minutes until fully dissolved.
- Add the crushed cardamom, stir once and take the pan off the heat.
- Fold through most of the fried cashews, raisins and coconut, keeping some back for the top.
- Rest 10 minutes (it thickens considerably as it stands) then scatter over the reserved nuts and serve warm or chilled.It thickens a lot on cooling. Pull it off the heat looser than you want the final texture to be.
Storage
Keeps 3 days refrigerated. It sets solid when cold; loosen with 3-4 tbsp warm milk and reheat gently on the stovetop, stirring.
Nutrition Medium estimate
One serving of Semiya Payasam (267 g) is about 378 calories, or 142 calories per 100 g.
Low protein: 10 g a serving, 10% of the calories
| Per serving267 g | Per 100 g | |
|---|---|---|
| Calories | 378 kcal | 142 kcal |
| Protein | 9.6 g | 4 g |
| Carbohydrate | 51.1 g | 19 g |
| of which sugars | 38.5 g | 14 g |
| Fibre | 1.1 g | 0 g |
| Fat | 15.7 g | 6 g |
| of which saturated | 9.7 g | 4 g |
| of which unsaturated | 4.6 g | 2 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for vermicelli. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · No onion no garlic recipes · Kerala recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.