Semaiyah bread pudding as the name suggest two delicious desserts i.e bread pudding and semaiya or vermicelli pudding clubbed into one. The bread pudding is a spiced pudding and the semaiyah pudding is very sweet and creamy. First the bread pudding is prepared  and then the semaiyah pudding is poured on top and refrigerate. The Semaiyah bread pudding is served cold preferably with a dollop of vanilla ice cream on the side.

Serves -4
Preparation time - 45 minutes
​Cooking time - 30 minutes

Ingredients

​For the bread pudding
​
Bread - 1 loaf (cut into cubes)
​Whole milk - 3 cups
Eggs - 4 (lightly beaten)
Sugar - 1 cup
Cinnamon powder - 1 teaspoon
Nutmeg powder - 1/2 teaspoon
Vanilla essence - 1/2 teaspoon

For the Semaiyah

Whole milk - 2 1/2 cups
​Vermicelli / Semaiyah - 1 cup
​Butter / ghee - 3 tablespoon
Nutmeg powder - 1/4 teaspoon
​Sugar - 1/3 cup ( adjust according to sweetness)
​Honey - 1/4 cup
Golden raisins - 1/4 cup ( fried in ghee)

Method

For the bread pudding

​1. Spread the bread cubes on a baking sheet and drizzle melted butter over it and bake it in a preheated oven at 300 degree fahrenheit  for about 3 - 4 minutes or the bread is crispier.

​2. In a large bowl, Whisk together milk, eggs, sugar, cinnamon powder, nutmeg powder and vanilla essence.

​3. Spread the baked bread cubes on a prepared baking tin of 9" x13". And pour the above milk mixture evenly over the bread. Allow the bread mix to sit and soak for about 15 - 20 minutes.

​4.  Then bake it in a per heated oven for about 30 - 35 minutes at 350 degree Fahrenheit till a crust is formed on top.

5. Remove from oven and let it cool before cutting.

For the Semaiyah

​1. Fry the semaiyah in butter or ghee till its brown in color ( it will take around 8 - 10 minutes).

2. Now add sugar and mix well.

​3. Then add milk and nutmeg powder and boil well till its thick and reduced to almost half its quantity.

​4. Then add honey and mix well.

​5. Add fried raisins on top and freeze for at least an hour.

​For serving

​Add the semaiyah on top of the  bread pudding with a dollop of vanilla ice cream.   

Tender coconut pudding is a light and timeless dessert. This is a very simple recipe made with coconut water, pulp, milk and agar agar (china grass). Tender coconut has 90 - 95% water. The tender coconut water is considered to be purest and healthiest. Its truly one of nature's wonders and also filled with amazing medicinal properties. 

Cooking time - 20 minutes

serves -4

Ingredients

Milk - 3 cups
Tender coconut water - 1/2 cup
​Sugar - 3/4 cup ( or use condensed milk 1/2 cup)
Agar - agar(china grass - 10 grams
​Pulp of one tender Coconut
Tender coconut meat - 1/4 cup

Method

1. Beat the tender coconut pulp and meat in a mixer and grind.

2. Boil the milk with sugar till the sugar is mixed well and the milk is little bit reduced.

​3. Break the china grass and soak it in warm tender coconut water.

4. Meanwhile mix the milk and coconut mixture well.

​5. Now boil the china grass mixture till the china grass is well dissolved in the tender coconut water.

​6. Immediately add the milk - coconut mixture to the china grass and mix well.

7. Pour into desired bowl for setting.

8. Let it rest at room temperature for about 10 minutes and refrigerate for 1 - 2 hrs.

Serve chilled.

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