Semiya Payasam with Coconut Milk
Traditional Tamil Nadu Dessert with a Creamy Coconut Twist
Semiya Payasam, a beloved dessert from Tamil Nadu, is a creamy, fragrant treat made with vermicelli, coconut milk, and the sweet essence of jaggery. This dish combines the richness of coconut milk with the delicate texture of roasted semiya (vermicelli), creating a comforting dessert that is perfect for any occasion, from festive celebrations to a simple family meal. This version of the payasam is enhanced by the earthy sweetness of jaggery and the warmth of cardamom, making it a delightful end to any meal.
In this recipe, the semiya is roasted in ghee for extra richness and flavor, while the coconut milk base provides a velvety texture that balances out the sweetness. The dish is further elevated with a sprinkle of saffron strands and cashew nuts, making it not only delicious but visually appealing.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Coconut milk | 1 cup |
| Semiya (vermicelli) – roasted in ghee | 1/2 cup |
| Cardamom pods/seeds | 1 |
| Jaggery | 2 tablespoons |
| Water | 1/4 cup |
| Cashew nuts – chopped | 2 tablespoons |
| Saffron strands | 2 |
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 140 |
| Protein | 2 g |
| Carbohydrates | 28 g |
| Sugars | 18 g |
| Fat | 3 g |
| Saturated Fat | 1 g |
| Fiber | 1 g |
| Sodium | 10 mg |
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Total Time: 35 minutes
Servings: 4
Cuisine: Tamil Nadu
Course: Dessert
Diet: Vegetarian
Instructions:
-
Roast the Semiya:
Begin by heating a kadai (wok) or a large, heavy-bottomed pan on medium-low flame. Add the roasted semiya (vermicelli) and ghee to the pan. Stir occasionally to ensure even roasting. Roast the semiya for about 3-4 minutes or until it turns golden brown and emits a pleasant, nutty aroma. Turn off the flame and set the roasted semiya aside. -
Prepare the Coconut Milk Mixture:
In another saucepan, combine the coconut milk, water, and jaggery. Place the saucepan on medium flame and stir the mixture until the jaggery dissolves completely. Once the jaggery has dissolved, add the roasted semiya into the coconut milk mixture. Stir well to ensure the semiya is evenly distributed in the liquid. -
Cook the Payasam:
Bring the mixture to a single boil over medium heat. Once it reaches a boil, reduce the flame to low and continue stirring occasionally. Allow the payasam to simmer for about 15-20 minutes or until the semiya softens and the mixture thickens to a creamy consistency. At this point, you can add a pinch of salt to balance the flavors. -
Add the Cashews and Saffron:
Once the payasam has thickened to your liking, sprinkle the chopped cashew nuts over the top for added crunch. Gently stir in the saffron strands, which will infuse the dessert with a beautiful golden color and a subtle fragrance. -
Serve and Enjoy:
Remove the payasam from the heat and serve warm or chilled. This dish is traditionally enjoyed during festivals, weddings, or family gatherings. For an authentic Tamil Nadu experience, pair it with Aama Vadai (Masala Paruppu Vadai) – a spicy fried lentil fritter that complements the sweetness of the payasam perfectly.
Tips:
- Ghee-roasting the semiya enhances the flavor of the dish. If you prefer a lighter version, you can skip the ghee and dry-roast the semiya instead.
- Jaggery adds a deep, caramel-like sweetness to the payasam. If jaggery is not available, you can substitute it with brown sugar, but the flavor will differ slightly.
- For a more luxurious payasam, you can add a tablespoon of milk while cooking, but traditionally, coconut milk is the key ingredient for this recipe.
- The consistency of the payasam is a personal preference. For a thicker consistency, cook for a longer time; for a more liquid consistency, reduce the cooking time.
Variations:
- You can add raisins or dates to the payasam for a different texture and flavor. Simply sauté them in a little ghee before adding to the payasam for a richer taste.
- If you’re looking to make this dish even richer, a dash of cardamom powder can be added during the cooking process for an additional layer of flavor.
Conclusion:
Semiya Payasam with Coconut Milk is a comforting and delicious dessert that combines the richness of coconut milk with the delicate flavor of roasted semiya. This simple yet flavorful dish is perfect for special occasions and can be easily made in just 35 minutes. Whether you’re celebrating a festival or simply craving a sweet treat, this payasam is sure to delight your taste buds and bring a little piece of Tamil Nadu into your home.
