Shegala payasam is a traditional south Indian dessert prepared with Indian vermicelli that is roasted in ghee to a golden brown, later simmered in milk and sugar, flavored with aromatic cardamom and garnished with toasted cashews and raisins. A simple, easy, comforting and delicious recipe.
ORIGIN OF PAYASAM??
Payasam is a dessert that is a must on all special occasions. Commonly known as kheer in the northern parts of the country and payasam in the south has many interesting legends and myths associated with the origin of this dessert. So, this dessert is there from the ancient times, evolved and adapted to its current time. Not just in India, but this milk-based pudding is famous throughout the world in various forms. From rice pudding in the West to ksheer birinj in the middle east, this dish has its imprint throughout. It is loved and even revered by many cultures. It is the star dessert in Indian homes and is made during all occasions.
Vermicelli Payasam is an authentic South Indian recipe. This classic dessert recipe is made using milk, vermicelli and dry fruits and is relished at various special occasions, pujas and festivals. This traditional dessert recipe needs no introduction and you can add your own twist to this recipe as per your palate preference.
WHY IS IT LOVED BY MANY INDIANS??
Payasam has always been a part of Indian culinary heritage, almost it has presence in every celebratory occasions from festivals to birthday celebrations, gatherings etc., this quick dessert is a perfect delight with its balance of vermicelli, milk, cardamom, nuts and sugar. If you’re an ardent sweet love and this recipe is just for you, because this can be made without much efforts put in.
WHAT ARE SHEGALU OR HOMEMADE VERMICELLI??
In Telangana region, we make homemade vermicelli using Ultra fine all purpose flour, milk and a pinch of salt. Kneading the dough to a smooth pliable dough in a way that, when you stretch to make ultra thin noodles with help of using two fingers it shouldn’t break, that is the reason why we use ultra fine all purpose flour/maida. We make a huge batch of vermicelli during Diwali every year, sundry them for upto 7-10 days and later store them up to an year. 
Do checkout more traditional and vegetarian Telangana recipes here.
SHEGALA PAYASAM/VERMICELLI KHEER
Equipment
- 2 Saucepans
Ingredients
- 1 cup Vermicelli
- 2 cups Whole milk / Full fat milk
- 1 cup Sugar
- 10 Cashews
- 1 pod Cardamom
- 4 tbsp Ghee/Clarified butter
Instructions
- Heat the saucepan and add tbsp of ghee, once it's hot add split cashews and roast until they turn golden brown. Later transfer them to a plate and keep aside
- In the meanwhile in a separate pan, add the milk, crushed cardamom pod and bring it to a rolling boil and turn the heat down.
- Now add in vermicelli/homemade semiya and roast until they turn golden brown.
- Add in boiled milk and keep stirring, now let the semiya/vermicelli cook on medium flame until the milk is reduced by 60% of its original volume.
- Now add in sugar and cook until the sugar is completely absorbed and milk is reduced by 80% of its original volume.
- Finally add in roasted cashews and serve warm.
Notes
- You can substitute the sugar with any other sweeteners like Jaggery/honey/date syrup etc.,
- You can add in almonds, pistachios, raisins for more crunch and richness.
- If you want to skip out the ghee, you can dry roast the semiya and then add in milk.
- To make it vegan, use gluten free semiya, plant based milk and skip out using ghee and dry roast the semiya instead.
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