Tuesday, April 5, 2011

Vermicelli Pudding


Vermicelli - 1 cup
Milk - 4 cups
Sugar - 1 1/2 cups (adjust according to taste)
Vanilla Flavored Custard Powder - 2 tsps
Vanilla Essence - 5 to 6 drops
Cashew nuts - 10
Raisins - 10
Almond Flakes - 2 tbsps
Ghee - 1 tbsp


  1. Heat a tsp of ghee in a wok and fry vermicelli until they turn light golden brown.
  2. Boil fried vermicelli in 1 1/2 cups of water until it is cooked. Keep stirring frequently.
  3. Add sugar and continue boiling until the sugar melts completely.
  4. Mix custard powder with 2 tbsps of milk and keep aside.
  5. Now add  remaining milk and let it boil on low flame until milk thickens little bit.
  6. Add custard powder mixed with milk and vanilla essence. Boil for 3-4 mins and turn off the heat.
  7. Take remaining ghee and roast cashew nuts, raisins and almond flakes and pour this over the pudding.
P.S: Keep the consistency a little thinner than how you want it before serving as the pudding thickens on cooling.


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