Vermicelli Dessert 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.

VERMICELLI DESSERT

Steps:

• Put 2 Tablespoons ghee/clarified butter/oil in a pan and heat on low-medium.
• Fry raisins until they"swell".
• Set aside.
• Heat water and spices in a large saucepan (lg enough to fit all ingredients) over medium heat.
• On another burner, add 4 Tablespoons of ghee/clarified butter/oil to a large frying pan, and add vermicelli.
• Fry over medium heat, stirring with a spatula very often, until golden brown.
• Reduce the heat after it has browned, and slowly add sugar, salt, and boiling water; stir well.
• Leave to cook for about 10 minutes, stirring occasionally.
• Then add milk, and raisins, and boil for a few more minutes.
• Eat warm.
• If you wish to eat this cold, place in a container (which has a tight fitting lid) and allow it to sit out until slightly cooled with lid only 1/2 way on.
• When slightly cooled, pick up lid, wipe away moisture, and then tightly close the container and refrigerate for several hours until chilled.
• ENJOY!

INDIAN VERMICELLI PUDDING (DESSERT)

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.

SHEER KORMA (VERMICELLI EID DESSERT)

Steps:

• The day before making the sheer korma, put the dried dates in a saucepan with 1 cup (240 ml) of the milk, bring to a boil, and then simmer for 20 minutes. Leave to cool, then chill.
• If you haven't got roasted seviyan you will need to dry roast the vermicelli over low heat until it starts to darken.
• Cut the almonds (and pistachios, if using whole ones) into slivers. If including coconut, chop the flesh into ½-in (1.5 cm) cubes. Break the vermicelli into small pieces.
• Put the remaining milk in a pan, add the soaked dates and their milk, and bring to a boil.
• ​​Meanwhile, heat half the ghee or butter in a frying pan over medium-high heat and flash-fry the vermicelli with the cloves and cardamoms, then add to the boiling milk. Add the sugar and stir until it has dissolved. Take the pan off the heat and discard the cloves and cardamoms.
• In a separate frying pan, heat the remaining ghee and quickly fry the almonds, pistachios, coconut, cashews, and raisins until the nuts darken-you do not want to burn them.
• Add the mixture to the vermicelli, reserving a little to sprinkle on top if you like. Serve the milky vermicelli warm or chilled in individual glass dishes.