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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.
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 |
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.
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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