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.
- 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
- a pinch of salt
- 1 teaspoon rose water optional
- a pinch of saffron strands optional
- dried rose petals optional
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.