Semiya Kulfi also popularly referred as Semiya ice is a popular Street Side frozen diary dessert in TamilNadu. With the richness of milk along with vermicelli makes this kulfi more interesting and delicious. Learn here how to make this Semiya Kulfi with step by step pictures and instructions.
Semiya Kulfi, popularly referred as “Semiya Paal Ice” in TamilNadu is a popular and common street side frozen diary dessert. Kulfi is traditionally prepared by evaporating sweetened and flavoured milk via slow cooking, with almost continuous stirring to keep milk from sticking to the bottom of the vessel, until its volume is reduced by a half, thus thickening it, increasing its fat, protein, and lactose density. Roasted Vermicelli is then cooked in the thick milk and enriched with nuts. This semi-condensed Vermicelli mix is then frozen in tightly sealed moulds or popsicle moulds to get this delicious Semiya Kulfi. Basically this semiya kulfi is nothing but Semiya Payasam (Vermicelli kheer) frozen in kulfi moulds. Semiya Kulfi in hot summer is a real treat to beat the heat!
Kulfi is similar to ice cream in appearance and taste but denser and creamier. It comes in various flavours. The more traditional ones are cream (malai), rose, mango, cardamom (elaichi), saffron (kesar), and pistachio. Unlike ice cream, kulfi is not whipped, resulting in a solid, dense frozen dessert similar to traditional custard-based ice cream. Thus, it is sometimes considered a distinct category of frozen dairy-based dessert. Due to its density, kulfi takes a longer time to melt than regular ice cream. Often Kulfi is garnished with ground cardamom, saffron, or pistachio nuts.
Tips for making Semiya Kulfi:
Use a heavy bottomed pan for slow cooking the milk. Milk tends to stick to bottom of pan. So continuously stir the milk till it thickens.
Use full fat milk for kulfi. We need to collect the malai (milk solids) and keep combining with milk while cooking full fat milk.
Use Roasted Vermicelli for better taste. If you don’t have roasted vermicelli, dry roast the vermicelli till its light golden and then cook in milk.
Since we are using condensed milk, we don’t need to add sugar.
Allow the vermicelli milk mixture to cool off before pouring in mould.
You can also use disposable plastic cups instead of popsicle moulds. We can fill the plastic cups, cover with aluminum foil and insert an ice cream stick in the middle and then freeze it.
Cuisine: Indian Cuisine, South Indian Recipes, Tamil Nadu Recipes
Equipments Needed
Heavy Bottomed Pan
Mixing Bowl
Popsicle mould / Kulfi mould
Prep Time: 5minutes
Cook Time: 20minutes
Setting Time: 5hours
Total Time: 5hours25minutes
Servings: 8popsicles
Calories: 354kcal
Author: Sowmya Venkatachalam
Semiya Kulfi also popularly referred as Semiya ice is a popular Street Side frozen diary dessert in TamilNadu. With the richness of milk along with vermicelli makes this kulfi more interesting and delicious. Learn here how to make this Semiya Kulfi with step by step pictures and instructions.
14ozCondensed Milk1 Tin milkmaid or 1 tin Sweetened condensed milk
¼CupVermicelli (Semiya)
2tbspPistachiosChopped
1tbspCustard Powder
Instructions
Heat a pan and add whole milk and bring it to boil. Keep stirring occasionally till the milk becomes thicker and reduced to 1/2 of the quantity. Then, add semiya to the pan and stir well.
Keep stirring occasionally till the semiya is cooked completely. Meanwhile, I diluted custard powder in milk and stirred it well so that there are no lumps and set that aside. I have used vannila flavoured custard powder. If you don’t have custard powder, you can use corn flour and dilute it with milk.
When, the semiya is fully cooked, add condensed milk and keep the flame in low and allow the milk to boil for 5 minutes. Then add custard powder mixture and stir well. Adding custard powder thickens the whole mixture. Then add chopped pistachios and mix well.
Finally give a stir once and switch off the flame. Allow the kulfi mixture to cool off fully. Then pour the the kulfi mixture inside the kulfi mould.
Close the kulfi moulds with the lid and put them inside the freezer and allow it set for 4-5 hours. After the kulfi is set, take it out from freezer and show the moulds under running water for couple of minutes and set it aside for couple of minutes and try to open the lid and you would have yummy and tasty kulfis all ready for you.
Serve the yummy and tasty Semiya Kulfi is now ready to eat!!!
Nutritional Info
Nutrition Facts
Semiya Kulfi Recipe | Vermicelli Popsicles Recipe
Amount Per Serving (1 popsicle)
Calories 354Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 77g26%
Protein 11g22%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with Step by Step Pictures:
Heat a pan and add whole milk and bring it to boil. Keep stirring occasionally till the milk becomes thicker and reduced to 1/2 of the quantity. Then, add semiya to the pan and stir well
Keep stirring occasionally till the semiya is cooked completely. Meanwhile, I diluted custard powder in milk and stirred it well so that there are no lumps and set that aside. I have used vannila flavoured custard powder. If you don’t have custard powder, you can use corn flour and dilute it with milk
When, the semiya is fully cooked, add condensed milk and keep the flame in low and allow the milk to boil for 5 minutes. Then add custard powder mixture and stir well. Adding custard powder thickens the whole mixture. Then add chopped pistachios and mix well
Finally give a stir once and switch off the flame. Allow the kulfi mixture to cool off fully. Then pour the the kulfi mixture inside the kulfi mould
Close the kulfi moulds with the lid and put them inside the freezer and allow it set for 4-5 hours. After the kulfi is set, take it out from freezer and show the moulds under running water for couple of minutes and set it aside for couple of minutes and try to open the lid and you would have yummy and tasty kulfis all ready for you
Serve the yummy and tasty Semiya Kulfi is now ready to eat!!!
Hi. I tried this recipe today… the condensed milk ratio to milk ratio is way off. Along with the custard powder, it made the mixture way too creamy and it did not set in the kulfi moulds even after hours of freezing.
Yummmy! Wonderful recipe and clicks. Brought back a lot of childhood memories 🙂
Thanks for the recipe. Should we use roasted semiya or unroasted.
I have used unfrosted semiya. You can also use roasted semiya
Hi. I tried this recipe today… the condensed milk ratio to milk ratio is way off. Along with the custard powder, it made the mixture way too creamy and it did not set in the kulfi moulds even after hours of freezing.
Sorry to hear. I again tried today with the same ratio and it came out perfect. I will check once again