Name: Noodley Pudding (Siwayan/ Semya Custard pudding)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving
Ingredients: 1/3 cup Vermicelli (/ Semya, roughly broken); 2 tbsp Unsalted butter Ghee (/); ½ tsp Turmeric; ½ tsp Cardamom (Ground); 2 cups Milk; 2 tsp Custard powder; ½ cup Condensed Milk; 1/3 cup Raisins water (- soaked in for 10~15 minutes); 1/3 cup Almonds Cashews Pistachios (/ / , roughly chopped)

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Month of May flew by really, really fast. It was quite a busy month jam packed with a lot of fun and food — celebrated my birthday, Mother’s day, met some blog buddies, took a painting class along with couple of friends, planted a raised bed garden and caught up with family and friends. I wish all months are this way — even though it went fast, a lot of things have happened and most of the time is accounted for unlike some months were absolutely nothing happens in the whole entire month.

Along with the other happy incidents, my blog completed 9 years and entered into it’s 10th year of blogging. I don’t think I even knew what I was doing or what I wanted to do with the blog 9 years ago when I started it. This space was my way of documenting my recipes, never thought I would last this long. Being a stay at home mom for the last 3 years, the blog has become my main hobby — it gives me something else to think about other than the mundane everyday chores.

I have to thank my family for all their support. Thank you to Valli & the BM group for all their inspiration and encouragement — without which I’m 100% sure I would have stopped blogging many years ago. Thank you to all my readers for visiting my blog and leaving your valuable comments.

Here’s a dessert to celebrate the occasion. This Noodley pudding or Siwayan is a creamy, custardy and spiced dish made with semya or vermicelli. Recipe is from ‘The Middle Eastern Vegetarian‘ cookbook by Sally Butcher. I bookmarked it the minute saw it in the book and made it recently.

This pudding is similar to semya payasam except that it is thicker and creamier with the addition of custard powder. My daughter and I thoroughly enjoyed this dish (both my husband and son avoid milk based dishes — which means more for the ladies — yay!!)

Print Recipe

Noodley Pudding (Siwayan/ Semya Custard pudding)

Creamy & delicious Noodle pudding made with semya or siwayan and thickened with custard powder.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Dessert

Cuisine: arabic

Servings: 4 serving

Author: Pavani

Ingredients

1/3 cup Vermicelli / Semya, roughly broken
2 tbsp Unsalted butter Ghee /
½ tsp Turmeric
½ tsp Cardamom Ground
2 cups Milk
2 tsp Custard powder
½ cup Condensed Milk
1/3 cup Raisins water - soaked in for 10~15 minutes
1/3 cup Almonds Cashews Pistachios / / , roughly chopped

Instructions

Break the noodles roughly and fry them in the butter/ ghee, tossing them occasionally. After a few minutes, add turmeric and ground cardamom.
Pour the milk into a heavy bottomed pan, add the spiced, browned noodles and bring the mixture to a gentle simmer. After about 12~15 minutes, the noodles should be soft and cooked.
Take a couple of tablespoons of milk and mix it with the custard powder, then stir it back into the pan along with the condensed milk.
Cook the mixture for another 5~6 minutes, stirring well. If it looks too thick, then add more milk.
Finally stir in the raisins and most of the nuts, reserving a few to decorate. Serve hot or cold.

Notes

Linking this to Valli's 'Cooking from Cookbook Challenge: May -- Week 5'.

Comments

Paaka Shaale

May 29, 2015 at 7:04 am

Congrats on your blog anniversary!!! This pudding looks so rich and tempting. This is perfect for the occasion. You have captured the pudding beautifully!!!

Rafeeda AR

June 01, 2015 at 6:49 am

Hearty congrats dear! 9 years is definitely not a short period! Love the pudding, something that I would really enjoy… lovely pictures as well…

Priya Srinivasan

June 01, 2015 at 4:10 pm

Congrats on your blog anniversary pavani!! 9 years is a big thing!!! Pudding look absolutely delicious. Rich and creamy perfect for the occasion.

Usha Rao

June 01, 2015 at 6:40 pm

Happy blog anniversary! Even my blog anniversary is in May. I wanted to do a post but as usual, got lazy 🙁 It was my blogs 7th anniversary and could not believe I have been blogging for 7 years! Semya custard looks rich and delicious. Nice way to celebrate the occasion.

Srivalli

June 02, 2015 at 5:51 am

Gosh into 10th year..wow Pavani!..congratulations..I am wishing your blog many many years to come…you know how much I love your pictures..each and every pic looks so classy!..great job there pavani..this semiya payasam looks stunning..

sneha datar

June 02, 2015 at 10:13 am

Congrats on your blog anniversary, a delicious pudding to celebrate with.

Sandhiya

June 02, 2015 at 2:02 pm

Congrats on blog anniversary..Wishing you many more years of blogging.Wow..Wonderful pudding..Inviting photos & nicely presented.

Rajani S

June 02, 2015 at 3:51 pm

Congrats Pavani..Wish you many more to come 🙂

Kalyani

June 04, 2015 at 12:09 pm

Wishing you many more milestones Pavani n need I mention the pics look stunning as usual :))

Priya

April 25, 2016 at 7:30 pm

I made this pudding yesterday and it turned out to be delicious. Thanks so much for the recipePriya

Pavani N

August 09, 2016 at 3:46 pm

Hi Priya, Thank you so much for letting me know. I’m very glad that you liked it 🙂

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Noodley Pudding (Siwayan/ Semya Custard pudding)

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