Semiya pudding recipe

Ingredients

• 200 g Vermicelli (Semiya) (any type – regular, double‑roasted or poha vermicelli; crush into small pieces)
• 2 Tbsp Ghee (or unsalted butter, melted)
• 2 Tbsp Granulated Sugar
• 1 Tbsp Milk Powder (optional – adds softness; if omitted use water)
• 3 Tbsp Water (only if milk powder is not used)
• 1/2 cup Milk (for the custard‑milk mixture)
• 2 Tbsp Custard Powder (vanilla flavored)
• 3 Tbsp Condensed Milk (adds sweetness and richness)
• 0.5 tsp Vanilla Essence (or 0.5 tsp ground cardamom powder)
• 2 Tbsp Dry Fruits and Nuts (Almonds, Cashews, Raisins) (chopped; optional for topping)

Instructions

1. Prepare Vermicelli

   Measure 200 g vermicelli. Place in a zip‑bag and crush lightly so the pieces are small but not powdery.

   Time: PT5M

2. Roast Vermicelli with Ghee

   Heat a large pan over medium heat. Add 2 Tbsp ghee, then the crushed vermicelli. Stir continuously until the vermicelli turns a dark golden‑brown and becomes crisp.

   Time: PT7M

   Temperature: Medium

3. Add Sweeteners

   Sprinkle 2 Tbsp sugar over the roasted vermicelli. If using milk powder, add 1 Tbsp now and stir; otherwise add 3 Tbsp water. Continue to stir for 2 minutes so the sugar melts and coats the vermicelli.

   Time: PT2M

   Temperature: Medium

4. Prepare Custard‑Milk Mixture

   In a small bowl, combine 1/2 cup milk, 2 Tbsp custard powder, and 0.5 tsp vanilla essence (or cardamom powder). Whisk until smooth; set aside.

   Time: PT3M

5. Cook Custard Sauce

   In the same pan, pour 1 L milk and bring to a gentle boil over medium‑high heat. Reduce heat to low, then whisk in the custard‑milk mixture followed by 3 Tbsp condensed milk. Cook, stirring constantly, for about 7 minutes until the sauce thickens and coats the back of a spoon.

   Time: PT7M

   Temperature: Medium‑high

6. Cool Slightly

   Remove the pan from heat and let the custard sauce cool for 5 minutes so it is warm but not hot.

   Time: PT5M

7. Layer the Pudding

   Take the serving box. Press a thick layer of the roasted vermicelli at the bottom. Pour a layer of the warm custard sauce over it, spreading evenly. Repeat the vermicelli‑custard layers until the box is filled, finishing with a vermicelli layer.

   Time: PT5M

8. Add Topping

   Scatter the chopped dry fruits and nuts over the top layer. Lightly press to adhere.

   Time: PT2M

9. Chill

   Cover the dish and refrigerate for 3–4 hours until set. Serve cold.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

35 g

Fat

10 g

Fiber

1 g