Description
Sweet vermicelli pudding is a classic South Asian dessert made by simmering fine wheat vermicelli in whole milk until it transforms into a thick, velvety custard-like dish. Sweetened with sugar and fragrant with spices like green cardamom and saffron, it offers a distinct flavor profile that balances floral aromas with deep dairy richness. Unlike Western-style puddings that rely heavily on egg yolks, cornstarch, or flour for thickening, sweet vermicelli pudding achieves its luxurious consistency purely through the slow reduction of whole milk combined with the starches released by the delicate noodles as they cook.
Ingredients
- 1 cup thin vermicelli (seviyan)
- 1 liter (4 cups) full-fat milk
- ½ cup sugar, or to taste
- 2 tbsp ghee
- ¼ cup chopped cashews
- 2 tbsp raisins
- 4–5 green cardamom pods, crushed
- 2 tbsp chopped almonds or pistachios
- 1–2 tbsp condensed milk (optional, for extra richness)
- A few strands of saffron (optional)
Instructions
- Roast the vermicelli:
Heat 1 tablespoon of ghee in a heavy-bottomed saucepan. Add the vermicelli and roast over low-medium heat for 2–3 minutes until lightly golden. Remove and set aside if using unroasted vermicelli. - Fry the nuts:
Add the remaining ghee to the pan. Fry the cashews and raisins for about 1 minute, until the raisins puff up. Set aside. - Heat the milk:
Pour the milk into the saucepan and bring it to a gentle boil. Stir occasionally so it doesn’t stick to the bottom. - Add vermicelli:
Add the roasted vermicelli to the hot milk. Cook on low heat for 7–10 minutes, stirring regularly, until the vermicelli becomes soft. - Sweeten:
Add the sugar and crushed cardamom. Stir well and cook for another 3–5 minutes. - Make it richer:
If using condensed milk or saffron, add it now. Stir in the fried cashews, raisins, almonds, and pistachios. - Serve:
Turn off the heat when the pudding is slightly thinner than your desired consistency—it will thicken as it cools.
Notes
For a richer pudding, use full-fat milk and simmer it gently rather than boiling it rapidly. If the pudding becomes too thick after refrigeration, stir in a little warm milk before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: ~290 kcal
Keywords: seviyan kheer, semiya payasam, sweet vermicelli dessert, vermicelli milk pudding