Vermicelli popsicle Recipe / Semiya paal Ice recipe is a yummy, creamy, delicious popsicle that is much needed for this scorching summer heat. We also call it as Semiya Kuchi Ice in 'Tamil' and it has become an extinct one nowadays.
Dry roast vermicelli for 1 minute in low flame, till golden colour (I used pre-roasted vermicelli, so skipped roasting). Pour the milk over the roasted vermicelli.
Let the milk boil for 10 minutes in low flame. By the time, the vermicelli gets cooked. Press the vermicelli with your fingers, if it's soft it is cooked. Then add milk powder in a sprinkled way and stir well, ensure there is no lumps.
Add sugar and stir till it dissolves. When it becomes creamy in consistency (not too thick or watery), switch off flame.
Add vanilla essence, mix well and let it cool down completely. Take the popsicle mould and fill it to 3/4th level to each mould. Before filling in the mould, stir it else the vermicelli settles at the bottom.
Cling it with aluminium wrap and insert an ice-cream stick in the center of each mould.
Freeze it for minimum 6 to 8 hours or overnight. To de-mould the popsicle, show the mould in running water or keep it in warm water for 2 seconds. Then carefully pull the popsicle out.Enjoy this vermicelli popsicle recipe during the noon time.