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!
Servings: 6 people
Calories: 269kcal
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
- 1 pinch 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, 1 pinch 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
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Nutrition
Calories: 269kcal | Carbohydrates: 40g | Protein: 7g | Fat: 9g
