Vermicelli is traditionally a type of Italian Pasta that look like small, thin worms.
By Kavitha Iyengar
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.
- Vermicelli - ¼ cup | 50 grams
- Milk- 1 cup | 200-250 ml
- Sugar - ¼ cup | 50 grams or as per taste
- Cardamom power - ½ teaspoon
- Cashew Nuts - 5-6
- Raisins - handful, optional
- Ghee/ Clarified Butter - 2 tablespoons
- Condensed Milk - 1 tablespoon (optional)
- Heat 2 tablespoons 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