Vermicelli is very popular in India & we make sweet and savory dishes with this ingredient. This Vermicelli Pudding (as we call – Semiya Paayasam) is a traditional South Indian sweet that is prepared on special occasions.
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Vermicelli Pudding
- Total Time: 25 minutes
- Yield: 4 cups 1x
Description
Vermicelli or thin rice noodles cooked in sweet milk garnished with fried cashew nuts.
Ingredients
- Vermicelli - 1/4 cup | 50 grams
- Milk- 1 cup | 200-250 ml
- Sugar - 1/4 cup | 50 grams or as per taste
- Cardamom power - 1/2 tsp
- Cashew Nuts - 5-6
- Raisins - handful, optional
- Ghee/ Clarified Butter - 2 tbsp (30 ml)
- Condensed Milk - 1 tbsp (15 ml) (optional)
Instructions
- Heat 2 tbsp of ghee & roast the cashews until they are light brown. Remove & keep aside. If using raisins, roast them separately & keep aside
- In the same pan, roast the vermicelli for about 1-2 minutes until they turn light brown
- Bring the milk to boil & add the vermicelli & mix well
- Stir frequently to avoid the semiya/vermicelli settling at the bottom or burning.
- As the vermicelli cooks, you’ll find the milk thickening. (takes around 10-20 minutes depending on your quantity
- When the consistency is thicker, add sugar & cardamom powder and let it cook for another 2 minutes. (don’t let it thicken too much coz it anyways tends to thicken on cooling)
- If you are using condensed milk, add that in now & mix. Condensed milk helps the sweet to thicken well and also gives it a great taste. But it is not necessary
- Add cashews/raisins & mix well.
- Serve warm or chilled
Notes
- – Indian vermicelli works best for the recipe, but you can easily substitute with any vermicelli or even any thin pasta variety
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Dessert
- Cuisine: South Indian
Nutrition
- Serving Size: 1 cup
- Calories: 210
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Frequently Asked Questions
What type of vermicelli works best for this pudding?
The notes say Indian vermicelli works best, but you can substitute any vermicelli or even a thin pasta variety. Indian vermicelli is roasted before adding milk, which gives it a nutty flavor — this is step 2 of the recipe.
Why does the vermicelli need to be roasted in ghee first?
Roasting the vermicelli in 2 tbsp of ghee for 1-2 minutes until light brown is a key technique. It deepens the flavor, prevents the strands from clumping in the milk, and gives the pudding its characteristic toasty aroma. 
How do I know when the pudding has the right consistency?
The instructions warn not to let it thicken too much, because it continues to thicken as it cools. Pull it off the heat when it is slightly thinner than your target — it will set further by the time it is served.
very well