Caramel Semiya Payasam is a festive twist on the classic semiya payasam, a beloved South Indian dessert often served during special occasions and festivals. This version combines the nutty aroma of roasted wheat vermicelli with the deep sweetness of caramel syrup, giving the pudding a rich golden hue and a distinct toffee-like flavor.
The payasam is slow-cooked in full-fat milk until creamy, infused with cardamom for a fragrant touch, and studded with crunchy ghee-fried cashews, almonds, and plump raisins. Served warm for comfort or chilled for indulgence, this dessert is a true celebration of tradition with a gourmet upgrade.
Fry the Garnishes
Heat ghee in a small pan over medium heat.
Add chopped cashews and almonds; fry until golden brown. Remove and set aside.
Add raisins; fry until they puff up. Remove and set aside.
Cook the Semiya
In Prestige Magic Base Cookware, roast the semiya until deep golden brown (if not already roasted).
Add boiling water and cook until semiya turns soft.
Make the Payasam Base
Add milk and sugar to the cooked semiya. Stir well and simmer until the milk thickens slightly.
Add cardamom powder and mix. Continue cooking until it reaches the desired consistency.
Add Garnishes & Caramel
Stir in the fried cashews, almonds, and raisins.
Turn off the heat and let the payasam cool to room temperature.
Mix in caramel syrup until evenly incorporated.
Serve
Garnish with extra fried nuts and raisins.
Serve warm for a comforting treat or chilled for a richer flavor.
Tips and Tricks
- Caramel Intensity: Use homemade caramel syrup for a deeper flavor, or store-bought for convenience.
- Consistency Control: Payasam thickens as it cools—add a splash of milk before reheating.
- Nut-Free Option: Skip nuts and add more raisins for a softer texture.
- Extra Aroma: Add a pinch of saffron along with the cardamom for a festive touch.
- Vegan Version: Replace milk with almond or coconut milk and use plant-based caramel.
Frequently Asked Questions
Yes, but roast it in ghee until golden brown before cooking.
It adds a unique flavor, but you can replace it with jaggery syrup or brown sugar for a different twist.
It keeps for up to 2 days in the refrigerator; reheat with a little milk to restore creaminess.
