Vermicelli Pudding
Vermicelli pudding is an easy and quick Indian dessert that takes only 10 minutes to prepare. This is so delicious and rich yet it is one of the simplest and traditional dessert recipes.
Servings: 4 Servings
Calories: 285kcal
Equipment
- 1 Heavy Bottom Pan
- 1 Spatula
Ingredients
- ½ ltr Full cream milk
- ¼ cup Vermicelli
- ¼ cup Condensed Milk (or ¼ cup sugar or as per taste)
- 8 - 10 Saffron Strands
- 1 tsp Cardamom Powder (3 - 4 cardamom)
- 8 - 10 Cashew Nuts roughly chopped
- 8 - 10 Almonds roughly chopped
- 8 - 10 Pistachio roughly chopped
- 12 - 15 Raisins
- 5 - 6 Dates Roughly chopped
- 2 tbsp Ghee or clarified butter
Instructions
- Heat 1 tbsp ghee (clarified butter) in a deep pot or saucepan. When ghee is hot, saute the dry fruits until they turn color. It will take 10 - 15 seconds only. Remove the dry fruits and keep them aside in a dry bowl.
- Then add vermicelli to the hot pan and stir on low flame for 1 - 2 minutes until they change color.
- Then add milk to the pot and stir to mix. Add saffron strands to it.
- Simmer on low flame for 10 minutes or until vermicelli is soft and milk is slightly reduced.
- Add condensed milk, stir, and simmer for 5 - 10 minutes. Keep the flame low. Don't add sugar if condensed milk is added to the pudding/ kheer.
- Once done, add roasted dry fruits. Vermicelli pudding is ready. Refrigerate it for some time before serving, since chilled pudding tastes heavenly.
Notes
- If you are not adding condensed milk, then add sugar.
- Add jaggery powder after you turn off the heat so the milk won't curdle.
Nutrition
Serving: 1bowl | Calories: 285kcal