Wednesday, July 16, 2014

Vermicelli Pudding Recipe!!

Kheer or rice pudding (Click here for recipe) is one of the most popular desserts in Nepal. And people back home frequently substitute rice with Vermicelli if they want something different. There are different techniques to make this recipe and my ways is that I follow the same exact process when I make Kheer. The only difference between Vermicelli and Rice Pudding is the texture. Vermicelli Pudding is smoother in consistency. As, I was making this recipe, I was remembering our festivals and Pujas where Kheer is one of the must haves. Anyways guys, below is the step by step process to make this yummy and addictively delicious Vermicelli Pudding :)
Super Good :x

Prep time: 2min(s) Cook time: 30min(s) Total time: 32min(s) 

Things you will need:
* Milk (1/2 gallon or around 2 liters)
* Vermicelli (1 and 1/2 cup)
* Coconut (Thinly Shredded/ sliced, 2 table spoons)
* Cashews (2 table spoons, halved)
* Raisins (2 table spoons)
* Ghee (1/2 cup)
* Cardamom (2 table spoons)
* Sugar (according to your taste)
* Cloves (4)

1. On a deep cooking utensil, heat ghee and add all of the mentioned dried fruits except Cardamom (if you have freshly grounded ones then go ahead and fry it as well. If powder, then wait). Fry it until golden brown. Be careful, dried fruits burn really quick.
2. Add milk and after this add sugar and vermicelli. Stir everything and add Cardamom.
3. Cook everything on a medium heat and make sure to stir periodically.
4. Throughout the cooking process the quantity of milk reduces and with vermicelli, it becomes thick in texture.
5. Once vermicelli is cooked and when the mixture becomes gravy like consistency, it’s ready.
6. Serve hot/ refrigerate it for an hour and Enjoy 

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