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Have you ever bitten into a frozen dessert and felt time rewind?
That’s exactly what this humble Semiya Ice does — a milky, vermicelli-laced popsicle that takes my husband right back to his childhood summers in India. He often says this was the one treat he eagerly looked forward to after a long day of outdoor play. So today, after years, I made it for him just the way he likes it — simple, unflavored, and full of nostalgia.
Made with just 4 ingredients, this popsicle is creamy, slightly chewy from the roasted vermicelli, and just sweet enough. While some versions add rose syrup or vanilla, we like to keep it old-school. It’s wholesome, milky, and just feels… home.
A Bite of History:
Did you know milk popsicles like this have been around for decades in Tamil households? Known as paal ice in many places, it was often sold by street vendors or made at home during summer holidays. Vermicelli was added not just for texture but also as a filling element — perfect for growing kids!
A recipe straight from our paati’s ice trays — no frills, no freezer drama, just milky joy
| Ingredient | Role in Recipe | Substitutes / Notes |
|---|
| Roasted Vermicelli/ Semiya | Adds soft, chewy texture; makes the popsicle filling and nostalgic | Use thin semiya or even broken wheat for a variation |
| Milk | Base of the popsicle – gives creaminess and structure | Full-fat milk preferred; can use part condensed milk for richness |
| Water | Helps cook vermicelli gently without curdling the milk | Optional if using very fine vermicelli |
| Sugar | Sweetens the mixture evenly and helps it set well | Can be replaced with jaggery syrup or adjusted per taste |
| Vanilla Extract (optional) | Adds a subtle dessert-like aroma and enhances overall flavor | Use rose syrup for a traditional desi twist, or cardamom for an Indian touch |
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Vermicelli popsicle, How to make Semiya Ice recipe
4
servings10
minutes10
minutes8
hoursSemiya Ice or Vermicelli Popsicle is a 4-ingredient frozen dessert made by cooking roasted vermicelli in sweetened milk and freezing it in molds — a nostalgic summer treat from South Indian homes.
Ingredients to make Vermicelli popsicle
¼ cup, ¼ Roasted vermicelli – ¼ cup
2 cups, 2 Whole Milk
¼ cup, ¼ Water
¼ cup ¼ Sugar (increase quantity according to preference)
Vanilla extract or rose syrup – a few drops (Optional)
Directions to make Vermicelli popsicle
- Boil & Cook:
In a pan, add roasted vermicelli, water, and milk. Bring to a boil. - Simmer:
Let the vermicelli cook in the milk until soft. - Sweeten:
Add sugar (and vanilla if using). Stir well. Turn off the flame. - Cool Down:
Let the mixture come to room temperature. - Freeze:
Pour into popsicle molds. Freeze for 8 hours or overnight. - Demold & Serve:
Dip molds in warm water for 5 seconds and gently pull out the popsicles.
Notes
- 1 cup = 250 ml
Print
Directions to make semiya ice with step by step images
- Cook the Mixture
In a heavy-bottomed pan, combine roasted vermicelli, water, and milk. Bring it to a gentle boil and cook until the vermicelli softens. Add sugar, stir until it dissolves, and turn off the heat. Let the mixture cool to room temperature. OPTIONAL STEP :If using vanilla extract or rose syrup, mix it in now
- Step 2: Freeze u0026 Serve
Pour the cooled mixture into popsicle molds and freeze for 8 hours or overnight. To demold, run the mold under warm water for a few seconds. Gently remove and enjoy immediately.
Tips
- Always cool the mixture fully before freezing to prevent ice crystals.
- Full cream milk yields creamier popsicles.
- Add a pinch of cardamom or a few chopped nuts for a festive version.
- If you don’t have popsicle molds, use paper cups or steel tumblers with ice cream sticks.
Serving Suggestion
Makes 4–5 small popsicles, depending on mold size. Serve directly from the freezer on hot afternoons. It’s great as an after-school snack for kids — and grownups who never forgot the joy of paati’s kitchen.
Frequently Asked Questions
Yes! Use paper cups or small tumblers. Insert ice cream sticks halfway through freezing.
Using toned milk or not cooling the mixture before freezing can cause iciness. Stick to full-fat milk and cool the mixture first.
You can, but then it’s just milk popsicle (paal ice) — vermicelli adds chew and charm!
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