Easy and quick recipe for Semiya Payasam. Semiya Payasam is a popular dessert for lunch made by south Indians for all festivals like Tamil new year and Onam. No south indian meal is complete without a sweet ending of Payasam. I am a Payasam girl. I love it all. Semiya Payasam / vermicelli pudding is luscious and creamy and has a textural bite from the vermicelli. Its flavored with cardamom and ghee. This is also a very popular dessert made on all festival days in Tamilnadu. They make this Semiya Payasam dessert in Kerala for Onam. Cardamom adds a very nice aroma to the Semiya Payasam. Cardamom is the world’s third most expensive spice after saffron and vanilla. The main thing about Semiya Payasam is to roast the vermicelli till golden brown. Indian vermicelli is way thinner than its American equal. So if you are in the US, use angel hair pasta broken into 3/4 inch pieces. I like to dry roast the vermicelli till golden brown. All eyes on the pan y’all! Vermicelli tends to burn quickly. Keep sauteing all the time.
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