Dulce de Leche Semiya Payasam Recipe – Easy Indian Vermicelli Pudding

Last Updated on 4 months by Neha Deshmukh

Dulce De Leche Semiya Payasam Recipe – Easy Indian Vermicelli Pudding

Hey everyone! If you’re anything like me, you have a serious sweet tooth, and you love a good Indian dessert. Today, I’m sharing a recipe that’s become a total favorite in my family – Dulce de Leche Semiya Payasam. It’s a creamy, dreamy vermicelli pudding with a rich, caramel-like flavor that’s just… wow. I first made this for Diwali a few years ago, and it was an instant hit! It’s surprisingly easy to make, and the dulce de leche takes it to a whole new level.

Why You’ll Love This Recipe

This Dulce de Leche Semiya Payasam is special. It’s not your everyday payasam – the dulce de leche adds a depth of flavor that’s incredibly comforting and delicious. Plus, it’s relatively quick to put together, especially if you cheat a little and use store-bought dulce de leche (no judgement here!). It’s perfect for festivals, celebrations, or just when you need a little something sweet to brighten your day.

Ingredients

Here’s what you’ll need to make this delightful payasam:

• 1 cup Semiya (vermicelli) – about 180g
• 1 tin (397g) Condensed Milk
• 3 tablespoons Sugar – about 30g
• 1 cup Milk – 240ml
• 1.5 cups Water – 360ml
• ?? teaspoons Ghee – about 15-20ml (we’ll talk about how much in the notes!)

Servings: 6
Cooking Time: 60 minutes
Preparation Time: 10 minutes
Difficulty: Easy

Ingredient Notes

Let’s chat about the ingredients for a sec, because a few little things can make a big difference!

• Dulce de Leche: This is the star! You can make your own (instructions are in the recipe!), or use a good quality store-bought version. It adds that incredible caramel flavor.
• Semiya/Vermicelli: I prefer the thin variety for payasam, as it cooks quickly and gives a lovely texture. You can find it at most Indian grocery stores. Broken vermicelli also works beautifully!
• Ghee: Don’t skimp on the ghee! It adds a wonderful aroma and richness. I like to use a good quality, traditionally made ghee. About 2 teaspoons is a good starting point, but feel free to add a little more if you love that ghee flavor.
• Milk: Full-fat milk will give you the creamiest payasam, but you can use low-fat or even plant-based milk if you prefer. Just be aware that it might slightly affect the richness of the final product.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the dulce de leche (if you’re not using store-bought). Place the unopened condensed milk tin in a pressure cooker filled halfway with water. Cook until the first whistle, then reduce the flame to low and continue cooking for 40 minutes. This is super important – don’t open the cooker until it’s completely cooled down!
2. Now, heat the ghee in a heavy-bottomed pan. Add the semiya and roast it on low flame until it turns golden brown. Keep stirring constantly to prevent it from burning! This usually takes about 5-7 minutes.
3. Add the water to the roasted semiya and cook until it’s softened. It should absorb most of the water.
4. Pour in the milk and about ½ cup of the prepared dulce de leche. Stir well to combine everything.
5. Add the sugar and adjust the water if needed – you want a nice, creamy consistency. Bring the mixture to a boil, then simmer for about 2 minutes, stirring occasionally.
6. Finally, remove from heat and serve warm or chilled. Garnish with a sprinkle of cardamom powder or some fried cashews if you’re feeling fancy!

Expert Tips

• Don’t walk away from the semiya while it’s roasting! It can burn quickly.
• The pressure cooker method for dulce de leche is foolproof, but make sure the tin is completely submerged in water.
• If you’re using store-bought dulce de leche, start with ½ cup and add more to taste.

Variations

This recipe is pretty versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: Use coconut milk instead of dairy milk, and substitute the ghee with coconut oil or vegan butter. For the condensed milk, you can find vegan condensed milk alternatives online or in some health food stores.
• Gluten-Free: Most semiya is made from durum wheat, so it isn’t gluten-free. However, you can find gluten-free vermicelli made from rice flour.
• Spice Level: A pinch of saffron strands soaked in warm milk adds a beautiful color and aroma.
• Festival Adaptations: My aunt always adds a few chopped pistachios for Diwali. For Onam, my grandmother used to make a slightly thinner payasam and serve it with a side of pappadam.

Serving Suggestions

This payasam is delicious on its own, but it’s even better with a side of fresh fruit or a sprinkle of chopped nuts. It’s also lovely served with a scoop of vanilla ice cream for an extra indulgent treat!

Storage Instructions

Leftover payasam can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken slightly when chilled, so you can add a splash of milk to loosen it up before serving.

FAQs

1. What is the best type of semiya to use for payasam?

I recommend the thin variety, but broken vermicelli works well too. It cooks faster and gives a nice texture.

2. Can I make dulce de leche ahead of time? How should I store it?

Yes, absolutely! You can make it a day or two in advance. Store it in an airtight container in the refrigerator.

3. My payasam is too thick/thin, how do I adjust the consistency?

If it’s too thick, add a little more milk. If it’s too thin, simmer it for a few more minutes to allow some of the liquid to evaporate.

4. Can this payasam be made without a pressure cooker? What’s the alternative method?

Yes! You can make dulce de leche in a saucepan. Simmer the condensed milk on low heat, stirring constantly, for about 45-60 minutes, until it turns a rich caramel color. It requires a lot of stirring to prevent burning!

5. What are some good garnishing options besides cardamom and cashews?

Chopped pistachios, almonds, raisins, or even a sprinkle of rose petals look beautiful.

6. Can I use a different type of sugar in this recipe?

Yes, you can use jaggery or brown sugar instead of white sugar for a slightly different flavor profile.