Cardamom-spiced vermicelli

Cardamom-spiced vermicelli

Create an Indian feast to celebrate Diwali and end with this divine 'semiya payasam' dessert, made with vermicelli and coconut milk infused with cardamom
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Grind the cardamom seeds and caster sugar to a powder using a pestle and mortar. Put in a saucepan with the whole milk and bring to a boil over a medium heat, stirring occasionally.
  2. Step 2

    Heat the ghee in a wok or karahi over a medium heat and fry the vermicelli for 3-5 mins, stirring continuously, until darkened.
  3. Step 3

    Pour the boiling milk over the vermicelli and continue simmering, stirring all the time, for 5 mins or until the mixture thickens. Stir in the jaggery or muscovado sugar and cook for a further 2-3 mins.
  4. Step 4

    Whisk the coconut milk to break up any lumps and pour into the pan. Bring to a simmer, then stir in the raisins. Spoon into small bowls and scatter over the fried cashews before serving warm.