Now Reading
Vermicelli Pudding

Vermicelli Pudding

Avatar

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.

4.0 from 1 reviews
Vermicelli Pudding
 
Prep Time
Cook Time
Total Time
 
Vermicelli or thin rice noodles cooked in sweet milk garnished with fried cashew nuts.
Author:
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
  1. Heat 2 tablespoons of ghee & roast the cashews until they are light brown. Remove & keep aside. If using raisins, roast them separately & keep aside
  2. In the same pan, roast the vermicelli for about 1-2 minutes until they turn light brown
  3. Bring the milk to boil & add the vermicelli & mix well
  4. Stir frequently to avoid the semiya/vermicelli settling at the bottom or burning.
  5. As the vermicelli cooks, you'll find the milk thickening. (takes around 10-20 minutes depending on your quantity
  6. 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)
  7. 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
  8. Add cashews/raisins & mix well.
  9. 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
View Comment (1)

Leave a Reply

Your email address will not be published.

Rate Recipe:  

© 2020 HONEST COOKING MAGAZINE. ALL RIGHTS RESERVED.
Scroll To Top