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Main Course

Vermicelli Paaysam

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 4 servings

1/2 cup Vermicelli/Semiya
1 litre Milk
Sugar, to taste
1/4 tsp Cardamom powder (Elakka)
Cashewnuts, to taste
Raisins, as needed
Ghee — for frying

Preparation

Step 1
Fry the vermicelli in ghee and set aside.
Step 2
Heat milk in a vessel.
Step 3
When the milk boils and begins to rise, lower the heat and add fried semiya. give it a good stir.
Step 4
Continue heating the milk at low flame until the volume of milk reduces considerably.
Step 5
Remove the vessel from the stove and add sugar and Stir everything together thoroughly.
Step 6
Roast some raisins and cashews in ghee until they become golden brown and add it to the payasam.
Step 7
Add cardamom powder too and Stir everything together thoroughly.
Step 8
Serve while still hot or cold.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.

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Main Course

Vermicelli Paaysam

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 4 servings

1/2 cup Vermicelli/Semiya
1 litre Milk
Sugar, to taste
1/4 tsp Cardamom powder (Elakka)
Cashewnuts, to taste
Raisins, as needed
Ghee — for frying

Preparation

Step 1
Fry the vermicelli in ghee and set aside.
Step 2
Heat milk in a vessel.
Step 3
When the milk boils and begins to rise, lower the heat and add fried semiya. give it a good stir.
Step 4
Continue heating the milk at low flame until the volume of milk reduces considerably.
Step 5
Remove the vessel from the stove and add sugar and Stir everything together thoroughly.
Step 6
Roast some raisins and cashews in ghee until they become golden brown and add it to the payasam.
Step 7
Add cardamom powder too and Stir everything together thoroughly.
Step 8
Serve while still hot or cold.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.