• Skip to main content
  • Skip to primary sidebar
butfirstchai.com
menu icon
go to homepage
  • Recipes
  • About Me
  • Middle Eastern
  • South Indian
  • Subscribe
search icon
Homepage link
  • Recipes
  • About Me
  • Middle Eastern
  • South Indian
  • Subscribe
×
Home » Recipes » Indian Desserts

Vermicelli Pudding with Condensed Milk

Modified: Dec 9, 2024 · Published: Dec 28, 2015 by Famidha Ashraf · This post may contain affiliate links · 1 Comment

Jump to Recipe

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.

two tall glass of semiya payasam garnished with rose petals and fried cashews

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.

Jump to:
  • 📝What is Semiya Payasam?
  • ❤️Why You’ll Love This Recipe
  • 🥘Ingredient List with Substitute Options
  • Vermicelli Pudding Consistency
  • 🔪How to make Vermicelli Pudding?
  • Avoid These Common Mistakes
  • Serving Ideas
  • 💡Recipe Tip
  • ❄️Storage
  • ☝️FAQs
  • 🍲More Related Recipes
  • 📖 Recipe Card
  • 💬 Comments

📝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:

Ingredients displayed
  • 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?

vermicelli in ghee in a saucepan

Heat ghee in a thick-bottomed sauce pot over medium flame. Add the cashews, raisins and vermicelli.

Sauted and roasted vermicelli with cashews

Gently saute and roast the ingredients until aromatic and browned. This may take about 5 minutes.

Milk

Carefully pour in milk, water, and cardamom pods. Stir and bring to a full boil.

boiling milk

Reduce the heat and mix in the condensed milk and sugar. Taste and adjust sweetness.

simmering vermicelli pudding

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

Can I make this ahead of time?

Yes! This sweet vermicelli dessert tastes even better the next day. Just reheat with a splash of milk.

Is vermicelli served cold?

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!

What can I prepare with leftover vermicelli cooked in milk?

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.

three bowls of semiya payasam

🍲More Related Recipes

Looking for recipes using condensed milk or vermicelli? Try these:

  • sheer khurma recipe image
    Sheer Khurma Recipe
  • No-Churn Mango Ice Cream
  • kataifi truffles with condensed milk
    Sweet Kataifi Truffles
  • two bowls of blackberry ice cream
    Blackberry Chocolate No-Churn Ice Cream

Did you make this recipe?

Did you know that commenting and rating recipes is one of the best ways to support your favourite food bloggers? If you tried this recipe, please leave a review in the comments with your ⭐️⭐️⭐️⭐️⭐️ rating. Your feedback helps my small business thrive and allows me to continue providing free recipes and high-quality content for you. Don't forget to share photos on Instagram by tagging me @butfirstchaai!

📖 Recipe Card

two tall glass of semiya payasam garnished with rose petals and fried cashews

Vermicelli Pudding with Condensed Milk

This vermicelli dessert, also known as semiya payasam, is a rich and creamy Indian pudding made with roasted vermicelli, milk, and condensed milk. Flavored with cardamom, saffron, and topped with nuts, it’s an easy-to-make sweet treat perfect for festivals or any occasion. Ready in under 40 minutes!
5 from 1 vote
Print Pin Rate SaveSaved!
Prep Time: 5 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 35 minutes minutes
Servings: 6 people
Calories: 269kcal
Author: Famidha Ashraf
Prevent your screen from going dark

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 ghee
    5 to 8 whole cashews
    2 to 3 tablespoons golden raisins
    1 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 milk
    2 cups water
    2 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 milk
    ¼ cup sugar
  • Switch off and serve warm or room temperature garnished with saffron strands, fried nuts and raisins.
    1 teaspoon rose water
    a pinch of saffron strands
    dried 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

Have a question or looking for more tips? Please refer to the content above the recipe card. It often contains valuable explanations, tips, and ideas to enhance your cooking experience.

Nutrition Info

Calories: 269kcal | Carbohydrates: 40g | Protein: 7g | Fat: 9g
Course: Dessert
Cuisine: Indian, South Indian
Tried this recipe?Please consider Leaving a Review!

Up for a quick wisdom? Read on kheer vs payasam

More Indian Dessert Recipes

  • ariyunda recipe
    Ariyunda | Sweet Rice and Coconut Balls
  • Gond ke Ladoo with Ragi and Atta flour
  • Three dessert bowls of ash gourd halwa.
    Poosanikai Halwa | Ash Gourd Sweet
  • rava kesari recipe
    Rava Kesari | Semolina Pudding
29 shares

Reader Interactions

Comments

  1. Inde Bohemian says

    May 02, 2022 at 8:24 pm

    5 stars
    Mad this today on the occassion of Eid Ul Fitr and it turned out really nice , Thanks for sharing 🙂

    Reply
5 from 1 vote

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Mr.F and Famidha

Hey, I'm Famidha

An Indian chai lover in the UAE. As a passionate food blogger, I share a diverse collection of recipes spanning the Middle East and South Asia. With each dish, I aim to spark your culinary curiosity and encourage you to try new flavours and cooking methods.

about me

Popular

  • Cucumber Tomato Feta Salad
    Cucumber Tomato Feta Salad
  • A bowl of cucumber salad with a small bowl of roasted peanuts by the side.
    Sweet and Sour Cucumber Salad
  • chickpea sundal recipe
    Chickpea Sundal
  • fatteh chickpeas
    Fatteh Hummus

Seasonal

  • Chocolate Brownies with Avocado pieces
    Chocolate Brownies with Avocado
  • chocolate salami served in a round plate.
    Chocolate Salami without Eggs
  • a plate of chocolate date balls
    Chocolate Date Balls
  • rocky road bars in a plate
    Rocky Road | Chocolate & Marshmallow Squares

Footer

↑ back to top

About

  • Privacy Policy
  • Media Mentions

Newsletter

  • Sign Up!

Contact

  • Facebook
  • Instagram
  • YouTube
  • Pinterest

Copyright © 2025 But first Chai

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.