VERMICELLI PUDDING
A traditional dessert specially made for Eid festivals. No Eid breakfast is complete without this tasty and easy dish.
Provided by nausheen
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 40m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 385.5 calories, Carbohydrate 68 g, Cholesterol 19.5 mg, Fat 5.8 g, Fiber 2.5 g, Protein 14.8 g, SaturatedFat 3.2 g, Sodium 101.6 mg, Sugar 27.6 g
RECIPE VERMICELLI PUDDING
This is a traditional Indian pudding that is made for celebrations. I have substituted the sugar with Xylitol and replaced clarified butter with just a scant tablespoon of coconut oil. Other flavourings that can be used in place of saffron are cardamom or cinnamon.
Provided by P&M'smum
Number Of Ingredients 7
Steps:
- Take 1/2 cup of almond milk and heat it gently. Add the crushed saffron and set it aside.Toast the chopped almonds and sultanas, set aside.Melt coconut oil and add the vermicelli noodles. When aromatic and golden brown, mix in the Xylitol. Mix well and add in the toasted nuts and sultanas.Add the remaining 3 cups of Almond milk to the pan and cook covered until the vermicelli is completely soft cooked.At this stage, take the the pan off heat and add the remaining almond milk with saffron mixed into it. Mix well. Serve warm or cold, they both taste equally good.
MOM'S EASY VERMICELLI PUDDING
One of my mom's signature, no-fail recipes, this pudding (or kheer as it is called here in India) is really simple to make, with the most easily available ingredients (but not saffron, I agree!). Enjoy :-)
Provided by Anu_N
Categories Dessert
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
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).
Nutrition Facts : Calories 224.8, Fat 6.4, SaturatedFat 3.8, Cholesterol 20.9, Sodium 130.5, Carbohydrate 34.4, Sugar 27.2, Protein 8.1
INDIAN VERMICELLI PUDDING (DESSERT)
This yummy Indian dessert is not as sweet as others. It is great hot or cold.
Provided by rphel685
Categories World Cuisine Recipes Asian Indian
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Melt ghee in a large saucepan over medium-high heat. Add vermicelli; cook and stir until golden, 3 to 5 minutes. Pour in milk and bring to a boil. Reduce heat to medium-low. Add evaporated milk, cashews, raisins, and sugar. Simmer until pudding begins to thicken, about 10 minutes. Serve warm or cold.
Nutrition Facts : Calories 423.9 calories, Carbohydrate 64.6 g, Cholesterol 28.3 mg, Fat 13.9 g, Fiber 2.2 g, Protein 13.1 g, SaturatedFat 6.5 g, Sodium 130.3 mg, Sugar 28.3 g
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