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
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
INDIAN VERMICELLI MILK PUDDING -- SEVIYAN KHEER OR PAYESH
Make and share this Indian Vermicelli Milk Pudding -- Seviyan Kheer or Payesh recipe from Food.com.
Provided by DebySharma
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- I simmered 1 lit of milk in a pot for at least 20 -25mins. Never bringing it to a boil, but on simmer only so that the water content reduces in the milk and we have a more condensed version of it. After about 15 minutes, I added 4 Tbsp of sugar and kept stirring the milk. After 25 mins, I added 3 pods of green cardamom, 2 bay leaves, and a handful of raisins. Then plopped in the Vermicelli and mixed the ingredients.
- Before adding these, I had fried the Vermicelli, Cardamom and Bay Leaf in a separate pan, with a little bit of Oil or Ghee. I had lightly fried the Vermicelli into a medium brown color.
- I turned off the flame, and added about 50g of brown jaggery Gur , and closed the pan with a lid, to allow the flavor to infuse and the jaggery to melt. With the flame on, the jaggery would have curdled the milk, but this pudding tastes great with the jaggery.
- Transfer into a bowl and add a few pistachios on top. It can be eaten warm, but it tastes even better after chilling for a few hours.
Nutrition Facts : Calories 493.8, Fat 16.6, SaturatedFat 10, Cholesterol 52.6, Sodium 131.4, Carbohydrate 72, Fiber 2.1, Sugar 21.2, Protein 15.4
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
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