Dairy-Free Semiya Payasam

Indulge in the creamy, comforting bliss of Dairy-Free Semiya Payasam, a delightful twist on the classic South Indian dessert. Made with rich coconut milk and almond milk, this plant-based treat offers a luscious and aromatic flavor without any dairy, making it perfect for vegans and those with lactose intolerance. Golden roasted vermicelli adds a nutty depth, while fragrant cardamom pods and a touch of saffron elevate the dish with warm, exotic notes. Sweetened to perfection and garnished with crunchy cashews and plump raisins sautéed in coconut oil, this dessert is both decadent and wholesome. Whether served warm or chilled, Dairy-Free Semiya Payasam is an elegant yet easy-to-make dessert that's ideal for festive celebrations or a soothing finish to your meal.

Nutriscore Rating: 65/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 100 grams Vermicelli (semiya)
• 400 ml Coconut milk
• 200 ml Water
• 100 grams Sugar
• 2 tablespoons Cashew nuts
• 2 tablespoons Raisins
• 4 Cardamom pods
• 1 pinch Saffron strands
• 2 tablespoons Coconut oil
• 200 ml Almond milk

Directions

Step 1

In a small bowl, soak the saffron strands in a little warm water and set aside.

Step 2

Heat 1 tablespoon of coconut oil in a non-stick pan over medium heat. Add the cashew nuts and raisins, and sauté until the cashews turn golden brown and the raisins swell up. Remove them from the pan and set aside.

Step 3

In the same pan, add the remaining coconut oil and add the vermicelli. Roast the vermicelli until it turns light golden brown, stirring continuously to prevent burning.

Step 4

In a deep saucepan, combine the coconut milk and water, and bring to a gentle simmer over medium heat.

Step 5

Once the mixture begins to simmer, add the roasted vermicelli and let it cook until it becomes soft and tender, about 5-7 minutes. Stir occasionally to prevent sticking.

Step 6

Crush the cardamom pods using a mortar and pestle to release the seeds and add them to the pan, along with the saffron water.

Step 7

Mix in the sugar, stirring until it completely dissolves and blends well with the milk and vermicelli.

Step 8

Continue to simmer the mixture on low heat, allowing it to thicken slightly. Add more almond milk if you prefer a thinner consistency.

Step 9

Taste and adjust the sweetness if necessary.

Step 10

Once the desired consistency is achieved, turn off the heat and garnish the payasam with the sautéed cashew nuts and raisins.

Step 11

Serve warm or chilled, according to your preference.

Nutrition Facts

Serving size	(1091.3g)

Amount per serving	% Daily Value*
Calories	1445.6

Total Fat 40.8g	0%
Saturated Fat 25.5g	0%
Polyunsaturated Fat 1.0g
Cholesterol 0mg	0%
Sodium 318.8mg	0%
Total Carbohydrate 260.5g	0%
Dietary Fiber 7.5g	0%
Total Sugars 162.1g
Protein 12.6g	0%

Vitamin D 66.0IU	0%
Calcium 447.7mg	0%
Iron 4.9mg	0%
Potassium 940.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.2%

Protein: 3.5%

Carbs: 71.4%