Name: Vermicelli Payasam Recipe: Creamy Indian Festive Dessert
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1/2 cup Vermicelli; 1/4 tsp Cardamom Powder (elaichi); 1.5 strands Saffron; 1/2 cup Sugar (adjust to your sweetness preference.); 2 tbsp Ghee; 2 cup Milk (whole milk recommended for richness.); 1/2 cup Water; 1/4 cup Raisins (optional; you can also use other dried fruits like cashews, almonds, or a mix.)

Vermicelli Payasam Recipe: Creamy Indian Festive Dessert

30 minutes

994 reads

4.67 from 3 votes

Asian Desserts Homestyle Cooking Indian

About Vermicelli Payasam Recipe: Creamy Indian Festive Dessert

Indulge in the comforting sweetness of Vermicelli Payasam, a beloved Indian dessert perfect for festivals and special occasions. This creamy delight combines delicate vermicelli, fragrant cardamom, and a touch of saffron for an unforgettable aromatic experience. Easy to make and endlessly satisfying, it's a recipe passed down through generations.

The silky texture of the vermicelli, enhanced by rich desi ghee, melts in your mouth, leaving a lingering sweetness that's both delicate and deeply satisfying. Whether served warm or chilled, this payasam is a guaranteed crowd-pleaser, evoking memories of cherished celebrations and family gatherings.

This recipe provides clear, step-by-step instructions to ensure your Vermicelli Payasam turns out perfectly every time. Impress your family and friends with this simple yet elegant dessert!

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Recipe Time & More

Prep10

Cook20

Total30

Calories128 kcal

Serves

Served AsDesserts Dinner Lunch Snacks

Recipe TasteCrunchy Sweet

Ingredients

Vermicelli & Spices

▢ 1/2 cup Vermicelli
▢ 1/4 tsp Cardamom Powder elaichi
▢ 1.5 strands Saffron

Sweetener & Fat

▢ 1/2 cup Sugar adjust to your sweetness preference.
▢ 2 tbsp Ghee

Liquid & Garnish

▢ 2 cup Milk whole milk recommended for richness.
▢ 1/2 cup Water
▢ 1/4 cup Raisins optional; you can also use other dried fruits like cashews, almonds, or a mix.

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Instructions

Preparing the Vermicelli

Fry the vermicelli in 1 tablespoon of desi ghee until golden brown. Remove from heat and set aside.

Cooking the Vermicelli

Add 1/2 cup of water to a saucepan and bring to a boil. Add the fried vermicelli and cook until tender and the water is absorbed.

Combining and Simmering

In a separate saucepan, heat the remaining 1 tablespoon of ghee. Add the sugar and cook for 2 minutes, stirring constantly. Pour in the cooked vermicelli and stir well.

Finishing Touches

Add the hot milk, raisins, cardamom powder, and saffron strands. Stir gently to combine. Simmer for 5-7 minutes, or until the payasam thickens to your desired consistency. Remove from heat and let it cool slightly before serving.

Serving Suggestions

Serve warm or chilled. Garnish with extra saffron strands or chopped nuts if desired.

Recipe Notes

Expert Tips for the Perfect Vermicelli Payasam

Use good quality saffron for the best aroma and color.
For a richer flavor, toast the cardamom powder lightly in a dry pan before adding it to the payasam.
Adjust the amount of sugar according to your taste preference.
If the payasam becomes too thick, add a little more milk to adjust the consistency.