Indian Vermicelli Pudding Recipes

VERMICELLI PUDDING

Steps:

• Bring milk, sugar, and cardamom seeds to a boil in a saucepan; reduce heat to medium-low and simmer for 5 minutes. Stir broken vermicelli pasta and raisins into milk mixture and simmer until pasta is tender and the cream sauce has thickened, about 5 more minutes. Remove from heat and let stand until warm, about 15 minutes. If pudding is too thick, stir in a little milk.

MOM'S EASY VERMICELLI PUDDING

Steps:

• Place a pan on a medium-high flame and lightly roast the vermicelli.
• Add the milk and keep stirring until it boils.
• Reduce the flame to low and add the saffron.
• Stir every 5 minutes to keep the milk from getting scalded.
• In about 20 minutes, the vermicelli will be cooked.
• Add condensed milk, sugar, and stir again till it boils.
• Remove from flame.
• In a small frying pan, roast the cashewnuts in ghee; then add (along with the ghee leftover in the frying pan) to the cooked vermicelli-milk mixture.
• Pour into dessert cups and serve hot, or after cooling and chilling in the refrigerator (chilling for a few hours gives the pudding a thicker texture).

INDIAN VERMICELLI PUDDING

Steps:

• 1. Prepare the dessert masala. In a large, heavy wok or saucepan, bring the milk, raisins, almonds, and pistachios to a boil over high heat. Reduce the heat to medium-low and simmer, stirring constantly, 5 to 7 minutes. Add the vermicelli and continue to simmer, stirring and scraping the sides of the wok often until the pudding is thick and creamy, 3 to 5 minutes.2. Add the sugar and cardamom seeds, and cook until the pudding reaches the consistency you desire, keeping in mind that it will thicken as it cools. Transfer to a serving dish, garnish with the dessert masala, and serve hot, or refrigerate at least 4 hours and serve chilled.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SEVIYAAN (VERMICELLI MILK PUDDING)

Steps:

• Wash a saucepan with cold water and shake out the excess.
• Place pan over medium flame and heat the milk, stirring often until it is near boiling (should take 10 minutes). Scrape the walls and base of the pan while heating, to prevent the milk sticking.
• Lower heat to med-low, and cook uncovered, stirring every 5-10 minutes until the milk is reduced by about 1/3 (this should take about 1 hour).
• Add the roasted vermicelli into the reduced hot milk. The vermicelli can be broken into smaller pieces first to make it easier to handle. Roasted vermicelli should be available in packets from Indian or Pakistani grocery stores.
• The vermicelli will soften after 2-3 minutes. Add the ghee (optional) and mix it through. Continue to cook seviyaan over med-low a further 5 minutes.
• Add the sugar and stir to dissolve. You may want to add 1 cup first and taste the seviyaan after the sugar dissolves fully to see if you want the dessert to be any sweeter.
• Stir through the cardamom powder, then let the seviyaan thicken over med-low heat for another 10-15 minutes, stirring occasionally to prevent the mixture sticking.
• Serve warm in individual bowls garnished with pistachio nuts. If chilling, cover with plastic wrap that is in contact with the surface of the pudding, let cool almost to room temperature and then chill several hours in the fridge.

INDIAN VERMICELLI PUDDING

Steps:

• 1. Prepare the dessert masala. In a large, heavy wok or saucepan, bring the milk, raisins, almonds, and pistachios to a boil over high heat. Reduce the heat to medium-low and simmer, stirring constantly, 5 to 7 minutes. Add the vermicelli and continue to simmer, stirring and scraping the sides of the wok often until the pudding is thick and creamy, 3 to 5 minutes.2. Add the sugar and cardamom seeds, and cook until the pudding reaches the consistency you desire, keeping in mind that it will thicken as it cools. Transfer to a serving dish, garnish with the dessert masala, and serve hot, or refrigerate at least 4 hours and serve chilled.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.