Vermicelli Pudding
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 Pudding
Prep Time
Cook Time
Total Time
Vermicelli or thin rice noodles cooked in sweet milk garnished with fried cashew nuts.
Author: Kavitha
Recipe Type: Dessert
Serves: 4 cups
Ingredients
- 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)
Instructions
- 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
Notes
- Indian vermicelli works best for the recipe, but you can easily substitute with any vermicelli or even any thin pasta variety
very well