If there's one dessert that screams comfort and nostalgia for me, it's vermicelli pudding with condensed milk. We call this perfectly sweet vermicelli dessert semiya payasam and it is the one that gets made any time of the year. My recipe for silky vermicelli soaked in a luscious milk base is easy and quick with a good dose of condensed milk.
One of the best and easiest Indian desserts to make is semiya payasam with Condensed Milk. It requires just a few ingredients and takes under 30 minutes. It’s a fantastic choice for quick celebrations and sweet cravings! Let me guide you through making this sweet vermicelli dessert, a star among easy Indian dessert recipes with condensed milk.
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📝What is Semiya Payasam?
Semiya payasam is the Malayalam and Tamil word for vermicelli pudding. A dessert made with roasted vermicelli cooked in sweetened milk and flavoured with cardamom powder. It’s a popular festive treat across India often prepared for special occasions and celebrations. It’s traditionally served warm but tastes just as delightful when chilled.
❤️Why You’ll Love This Recipe
- Quick and easy: This vermicelli Indian dessert comes together in under 30 minutes, making it perfect for last-minute plans.
- Rich and creamy: The addition of condensed milk elevates the payasam’s flavour and texture.
- Customizable: Add your favourite add-ins, flavours, or garnishes for a personalized touch.
- One-pot recipe: No complicated techniques or too many dishes to clean up afterwards!
🥘Ingredient List with Substitute Options
Here’s what you’ll need to whip up this semiya payasam with condensed milk:
- Ghee: Enhances the aroma and richness. Substitute with butter if unavailable.
- Cashews: Adds a delightful crunch. Use blanched and peeled almonds if you prefer.
- Golden raisins: For a subtle sweetness. Skip or replace with similar-sized sultanas.
- Vermicelli: For this recipe, we use the short vermicelli pasta. You may use the Pakistani thin roasted vermicelli. Adjust the cooking time.
- Full-fat Milk: The base for our vermicelli recipe with condensed milk. You can use almond milk for a dairy-free option.
- Cardamom pods: For that signature aroma. Ground cardamom works too!
- Sweetened condensed milk: The star of this Indian dessert with condensed milk. Adjust the quantity for sweetness.
- Sugar: Balances flavours. Use jaggery or coconut sugar for a unique taste.
Vermicelli Pudding Consistency
The Struggle with Sinking Nuts and Raisins: One of my biggest pet peeves with Semiya Payasam is when the nuts and raisins stubbornly sink to the bottom of the glass. Sound familiar? That never-ending battle to scoop them out before the payasam disappears is all too real and frustrating!
Why Consistency Matters: This is why I believe payasam consistency is a personal preference. Some people like it drinkable and thin, others enjoy it thick enough to gulp, and folks like us love it rich and scoopable. Finding the right texture can make all the difference in enjoying your payasam experience.
How to Prevent Nuts and Raisins from Sinking: Nuts and raisins tend to sink if the vermicelli pudding isn’t thick enough. To fix this, you can either Soak them in water before adding them Or fry them in ghee, leaving them in the pan rather than removing them. As they simmer with the milk and condensed milk, they become lighter and float beautifully on top!
Follow this recipe for vermicelli pudding with condensed milk, and I promise it won’t disappoint! My go-to ratio is simple: for every cup of vermicelli, use one litre of liquid, a mix of milk and water.
🔪How to make Vermicelli Pudding?
Heat ghee in a thick-bottomed sauce pot over medium flame. Add the cashews, raisins and vermicelli.
Gently saute and roast the ingredients until aromatic and browned. This may take about 5 minutes.
Carefully pour in milk, water, and cardamom pods. Stir and bring to a full boil.
Reduce the heat and mix in the condensed milk and sugar. Taste and adjust sweetness.
Simmer for 20 to 25 minutes or until the mixture thickens. Don't forget to stir in between. HINT: Remember the pudding will thicken as it cools.
Finish off with some added flavour options. Add rose water or saffron if using. Serve warm or chilled.
Avoid These Common Mistakes
Here are a few most common issues a beginner might face when making vermicelli pudding and how to avoid them:
- Clumpy Vermicelli
If you skip roasting the vermicelli properly, it’s bound to clump up while cooking. Just toast it in some ghee until it turns golden and fragrant—that’ll keep the strands nice and separate while adding a delicious nutty flavour! - Thin or Runny Pudding
Beginners may struggle to achieve the right consistency. The pudding often thickens as it cools, so cooking it a little thicker than desired is key. Using the correct milk-to-vermicelli ratio, such as 1 litre of liquid for every cup of vermicelli, ensures perfect consistency. - Burning the Milk
Payasam can easily scorch at the bottom if not stirred frequently while simmering. Use a heavy-bottomed pan and stir regularly to prevent sticking or burning. A medium flame works best for gentle cooking without overheating.
Serving Ideas
- Serve warm as a standalone dessert or alongside a savoury Indian meal.
- Pair with crispy papadums for a sweet-savory combo.
- Chill and serve as a cold pudding on a hot day!
- Add chopped fruits like bananas or mangoes for a fruity twist.
💡Recipe Tip
Always roast the vermicelli in ghee for that nutty aroma and to prevent it from turning mushy. It’s the secret to a perfect vermicelli payasam recipe!
❄️Storage
Refrigerate leftover vermicelli with condensed milk in an airtight container for up to 3 days. The dessert thickens as it sits, so add a splash of milk or water while reheating to bring it back to the desired consistency.
☝️FAQs
Yes! This sweet vermicelli dessert tastes even better the next day. Just reheat with a splash of milk.
Vermicelli can be enjoyed both warm and cold. Traditionally, semiya payasam with condensed milk is served warm, but you can chill it in the refrigerator for a refreshing twist. The dessert tastes delicious in both forms, so it depends on your preference!
You can get creative with leftovers! Use the leftover vermicelli dessert to make vermicelli pudding, mix it into falooda, or create a trifle dessert layered with fruits, nuts, and cream. You could also bake it into a pudding or enjoy it as a sweet breakfast porridge.
🍲More Related Recipes
Looking for recipes using condensed milk or vermicelli? Try these:
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📖 Recipe Card
Vermicelli Pudding with Condensed Milk
Ingredients
- 1 tablespoon ghee
- 5 to 8 whole cashews, split
- 2 to 3 tablespoons golden raisins
- 1 cup vermicelli
- 2 cups full-fat milk
- 2 cups water
- 2 green cardamom
- ½ cup sweetened condensed milk
- ¼ cup sugar
- 1 teaspoon rose water, optional
- a pinch of saffron strands, optional
- dried rose petals, optional
Instructions
- Heat ghee on low to medium flame in a wide and deep pot. Add the cashews, raisins and vermicelli one after the other while sauteing until golden.1 tablespoon ghee5 to 8 whole cashews2 to 3 tablespoons golden raisins1 cup vermicelli
- Pour the milk and water along with the cardamom pods. Keep stirring the mixture and bring this to a full boil on medium flame.2 cups full-fat milk2 cups water2 green cardamom
- Reduce to low and add the condensed milk and sugar. Stir the mixture until it starts to thicken. Taste and add more sugar or condensed milk if required.½ cup sweetened condensed milk¼ cup sugar
- Switch off and serve warm or room temperature garnished with saffron strands, fried nuts and raisins.1 teaspoon rose watera pinch of saffron strandsdried rose petals
- Refrigerate any leftover and consume within 3 days. The payasam will get thicker as it sits and we love that. But you can always dilute it by adding more water or milk while reheating.
Notes
Nutrition Info
Up for a quick wisdom? Read on kheer vs payasam
Inde Bohemian says
Mad this today on the occassion of Eid Ul Fitr and it turned out really nice , Thanks for sharing 🙂