Semiya pudding recipe
Semiya pudding recipe is a easy Indian recipe that serves 6. 250 calories per serving. Recipe by 5minutes Cooking on YouTube.
Prep: 20 min | Cook: 16 min | Total: 44 min
Cost: $38.94 total, $6.49 per serving
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
Prepare Vermicelli
Measure 200 g vermicelli. Place in a zip‑bag and crush lightly so the pieces are small but not powdery.
Time: PT5M
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
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
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
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
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
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
Add Topping
Scatter the chopped dry fruits and nuts over the top layer. Lightly press to adhere.
Time: PT2M
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
Dietary info: Vegetarian, Gluten‑free (if rice vermicelli is used)
Allergens: Milk, Tree nuts
Ingredient Substitutions
- Instead of Vermicelli (Semiya): Rice noodles, Angel hair pasta
- Instead of Ghee: Unsalted butter, Vegetable oil
- Instead of Granulated Sugar: Sugar syrup, Honey (use less)
- Instead of Milk Powder: Water (3 Tbsp), Evaporated milk (1 Tbsp)
- Instead of Water: Milk powder
- Instead of Milk: Almond milk (will alter flavor), Soy milk
- Instead of Custard Powder: Cornstarch + vanilla extract, Instant pudding mix
- Instead of Condensed Milk: Sweetened condensed coconut milk, Honey (use more)
- Instead of Vanilla Essence: Cardamom powder, Almond extract
- Instead of Dry Fruits and Nuts (Almonds, Cashews, Raisins): Pistachios, Desiccated coconut
Equipment Needed
- Large Pan
- Mixing Bowl
- Small Bowl
- Measuring Spoons
- Spatula
- Box or Serving Dish
- Refrigerator
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Roasting vermicelli until a deep golden‑brown color without burning.
- Thickening the custard sauce to the correct consistency.
- Pressing each vermicelli layer firmly to avoid collapse.
Chef Tips from the Video
- For extra aroma, add a pinch of saffron dissolved in a tablespoon of warm milk to the custard sauce.
- Use a square or rectangular dish to get clean, even slices when serving.
- If you like extra crunch, sprinkle a thin layer of toasted coconut between the vermicelli layers.
Troubleshooting
Custard sauce is too runny.
Return the sauce to low heat and simmer an extra 2‑3 minutes while stirring continuously until it coats the spoon.
Vermicelli layer becomes soggy.
Make sure the custard sauce is only warm (not hot) before layering, and press the vermicelli firmly to create a barrier.
Burnt flavor from vermicelli.
Reduce the heat and stir constantly; remove from pan as soon as the desired dark golden color appears.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; texture may become soggy after thawing.
Room temperature: Can sit at room temperature for up to 2 hours; keep chilled afterwards.
Make-Ahead Tips
- Prepare the roasted vermicelli and custard sauce a day ahead and store separately in the fridge.
- The pudding can be assembled the night before and chilled overnight for a quicker serving.
Frequently Asked Questions
What is the cultural significance and history of Vermicelli Custard Pudding (Semiya Pudding) in South Indian cuisine?
Vermicelli pudding, known as "semai payasam" in Tamil Nadu, is a festive sweet traditionally prepared during celebrations like Pongal and weddings. It blends the texture of roasted vermicelli with the richness of milk‑based custard, reflecting the region’s love for dairy‑forward desserts.
What are the traditional regional variations of semiya pudding in Indian cuisine?
In Kerala, the pudding often includes coconut milk and cardamom, while in Andhra Pradesh it may be flavored with saffron and topped with cashews. Some North Indian versions use vermicelli fried in ghee and sweetened with jaggery instead of sugar.
How is Vermicelli Custard Pudding traditionally served in Tamil households?
It is usually served chilled in small bowls, sometimes garnished with a drizzle of extra condensed milk and a sprinkle of roasted nuts. It is enjoyed as a dessert after the main meal or as a sweet offering during festivals.
During which occasions is Vermicelli Custard Pudding commonly prepared in Tamil culture?
The dish is popular during Pongal, Diwali, weddings, and baby‑shower celebrations. Its quick preparation and ability to be made ahead make it a favorite for large gatherings.
What makes Vermicelli Custard Pudding special compared to other Indian desserts?
Its layered texture mimics the crisp‑soft contrast of Middle‑Eastern kunafa, while using familiar Indian ingredients like vermicelli, condensed milk, and cardamom. The combination of crunchy roasted vermicelli and silky custard is unique in South Indian sweets.
What are the most common mistakes to avoid when making Vermicelli Custard Pudding from the YouTube channel 5minutes Cooking?
Common errors include over‑roasting the vermicelli until it turns black, not thickening the custard enough, and layering the pudding while the custard is still piping hot, which makes the vermicelli soggy. Follow the timing cues and let the custard cool slightly before layering.
Why does the 5minutes Cooking recipe use condensed milk instead of regular sugar for sweetness?
Condensed milk adds both sweetness and a creamy richness that ordinary sugar cannot provide. It also helps the custard set faster and gives the pudding a glossy finish.
Can I make Vermicelli Custard Pudding ahead of time and how should I store it?
Yes, you can assemble the pudding a day ahead. Keep it covered and refrigerated; it will stay fresh for up to three days. Re‑heat only the topping if you prefer a slightly warm serving.
What texture and appearance should I look for when the custard sauce is done in the 5minutes Cooking Vermicelli Custard Pudding recipe?
The sauce should be thick enough to coat the back of a spoon and have a glossy sheen. When you draw a line through the sauce with the spoon, it should stay distinct without running.
What does the YouTube channel 5minutes Cooking specialize in?
The YouTube channel 5minutes Cooking specializes in quick, easy‑to‑follow Indian recipes that can be prepared in under five minutes of active cooking time, focusing on everyday home‑cooking techniques and short video formats.
How does the YouTube channel 5minutes Cooking's approach to Indian desserts differ from other Indian cooking channels?
5minutes Cooking emphasizes speed and simplicity, using minimal equipment and readily available ingredients while still preserving authentic flavors. Other channels may delve deeper into traditional techniques or elaborate presentations, whereas 5minutes Cooking keeps the process streamlined for busy home cooks.
Last updated: September 6, 2026
