Vermicelli Pudding with Condensed Milk | Semiya Payasam
Semiya Payasam is a staple, simple, delicious, everyday and festive pudding made with vermicelli and flavoured with cardamom, rose water and saffron.
Prep Time5 minutesmins
Cook Time20 minutesmins
Course: Dessert
Cuisine: Indian, South Indian
Servings: 4
Author: Famidha Ashraf
INGREDIENTS
1tablespoonghee
5 to 8whole cashewssplit
2 to 3tablespoonsgolden raisins
1cupvermicelli
2cupsfull-fat milk
2cupswater
2green cardamom
½cupsweetened condensed milk
¼cupsugar
a pinch of salt
1teaspoonrose wateroptional
a pinch of saffron strandsoptional
dried rose petalsoptional
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. (you may keep some fried nuts and raisins aside to garnish while serving)
Pour the milk and water along with the cardamom pods. Keep stirring the mixture and bring this to a full boil on medium flame.
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.
Switch off and serve warm or room temperature garnished with saffron strands, fried nuts and raisins.
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.