Create an Indian feast to celebrate Diwali and end with this divine ‘semiya payasam’ dessert, made with vermicelli and coconut milk infused with cardamom
Prep:15 mins
Serves 6
10 green cardamom pods, seeds removed1 tsp caster sugar1 l whole milk75g ghee75g fine vermicelli, roughly crushed100g jaggery or light muscovado sugar250ml coconut milk50g raisins, soaked in hot water for 10 mins, then drained50g cashews fried until golden in 1 tsp ghee
STEP 1Grind 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.STEP 2Heat the ghee in a wok or karahi over a medium heat and fry the vermicelli for 3-5 mins, stirring continuously, until darkened.STEP 3Pour 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.STEP 4Whisk 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.
