Vermicelli payasam (Semiya payasam) from Dakshin: Vegetarian Cuisine from South India (page 110) by Chandra Padmanabhan

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Notes about this recipe

  • Ganga108 on September 01, 2022

    There is no better way to end a spicy Indian meal than with something sweet. Vermicelli payasam is a long time favourite, after being introduced to it a couple of decades ago by an Indian friend. I made it with sultanas and slivered almonds, then drizzled it with HM pomegranate honey. There is nothing like using raisins and cashews, the flavours with the Indian vermicelli are wonderful. But sometimes you have to use what is in the pantry. Just a note on the amount of vermicelli to milk - I found that 1 cup (approx 76g) was too little, and when I translated 6oz to grams (170g), it was too much. Somewhere in between would be better.

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