Semiya Payasam
Semiya Payasam is an Indian style pudding made with milk and vermicelli noodles scented with cardamoms and studded with raisins. My vegan version is dairy-free and just as delicious.
Servings: 8 servings
Calories: 244kcal
Ingredients
- 1 cup vermicelli noodles (or sub angel hair pasta. Break into one-inch pieces.)
- 4 cups almond milk
- ½ cup sugar
- ½ cup chopped nuts (You can use a mix or any one of these-- pistachios, cashews, walnuts and almonds)
- ¼ cups golden raisins
- 2-3 drops pure vanilla extract
- ½ teaspoon ground cardamom
- 2 teaspoon avocado oil or any neutral oil
Instructions
- Heat 1 teaspoon of oil and add the broken vermicelli pieces. Roast over a medium flame, stirring frequently, until the pasta gets lightly golden-brown and is evenly toasted. Remove to a plate and set aside.
- Heat the remaining teaspoon of oil and then add the cardamom, nuts and raisins. Roast them, stirring frequently, about three to four minutes or until the nuts are lightly golden.
- Add the almond milk and then the roasted vermicelli.
- Give everything a good stir, bring the mixture to a boil, and let it cook about five minutes.
- Add the sugar and the vanilla extract and let the payasam cook another 10 minutes or until it thickens noticeably and the pasta is very tender.
- Turn off the heat and serve the payasam warm or chilled. It is delicious either way.
- Tip: The Kheer thickens as it stands, so thin it out, if needed, with some almond milk before serving.
Nutrition
Calories: 244kcal | Carbohydrates: 42g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 217mg | Potassium: 77mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 165mg | Iron: 1mg