Moms Easy Vermicelli Pudding Recipes

VERMICELLI PUDDING

Vermicelli Pudding image

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

Ingredients

1 quart milk
5 tablespoons white sugar
8 cardamom seeds, or to taste
1 (8 ounce) package vermicelli pasta, broken into 4-inch lengths
8 raisins, or more to taste

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

MOM'S EASY VERMICELLI PUDDING

Mom's Easy Vermicelli Pudding image

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

Ingredients

3 tablespoons vermicelli or 3 tablespoons spaghetti (Spaghetti makes the pudding thicker and heavier, I prefer vermicelli)
1 cup skim milk
1/4 cup sweetened condensed milk
1 tablespoon sugar
1 teaspoon ghee or 1 teaspoon butter (Use ghee for authenticity!)
1 teaspoon cashews, chopped
1/8 teaspoon saffron (Only if you can afford it! :)

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

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