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Vermicelli Pudding

Ingredients

  • Indian Vermicelli / Semiya - 1/4 cup
  • Milk- 1 cup
  • Sugar - 1/4 cup or as per taste
  • Cardamom power - 1/2 teaspoon
  • Cashew Nuts - 5-6
  • Raisins - optional
  • Ghee/ Clarified Butter - 2 tablespoons
  • Condensed Milk - 1 tablespoon (optional)

Method -

1) Heat 2 tablespoons of ghee & roast the cashews until they are light brown. Remove & keep aside. If using raisins, roast them separately & keep aside
2) In the same pan, roast the vermicelli for about 1-2 minutes until they turn light brown.
3) Bring the milk to boil & add the vermicelli & mix well
4) Stir frequently to avoid the semiya/vermicelli settling at the bottom or burning.
5) As the vermicelli cooks, you'll find the milk thickening. (takes around 10-20 minutes depending on your quantity)
6) When the consistency is thicker, add sugar & cardamom powder and let it cook for another 2 minutes. (don't let it thicken too much coz it anyways tends to thicken on cooling)
7) If you are using condensed milk, add that in now & mix. Condensed milk helps the payasam to thicken well and also gives the sweet a great taste. But it is not necessary.
8) Add cashews/raisins & mix well.
Serve warm or chilled :-)
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