Vegculinary Menu » Desserts » Pudding
Indian Vermicelli Pudding
Ingredients
2 Cups Wheat Vermicelli
2 lts Milk
2 Cardamoms (Crushed)
200 gms Sugar
4 tbsp Vegetable Fat
Pistachios or Almonds for Garnishing
2 Cups Wheat Vermicelli
2 lts Milk
2 Cardamoms (Crushed)
200 gms Sugar
4 tbsp Vegetable Fat
Pistachios or Almonds for Garnishing
Method
Heat fat in a large pan. Stir-fry Vermicelli until golden brown and set aside. Boil milk in a heavy pan and add Vermicelli. Simmer on low heat for 10 minutes, stirring regularly. When the milk and Vermicelli thicken, add sugar and cook for few more minutes until the mixture thickens to a creamy consistency. Remove from heat, add crushed cardamoms and let the pudding cool. Place in refrigerator until cold and garnish with pistachios or almonds. This pudding can also be served hot.
Heat fat in a large pan. Stir-fry Vermicelli until golden brown and set aside. Boil milk in a heavy pan and add Vermicelli. Simmer on low heat for 10 minutes, stirring regularly. When the milk and Vermicelli thicken, add sugar and cook for few more minutes until the mixture thickens to a creamy consistency. Remove from heat, add crushed cardamoms and let the pudding cool. Place in refrigerator until cold and garnish with pistachios or almonds. This pudding can also be served hot.