Moms Easy Vermicelli Pudding Food

RECIPE VERMICELLI PUDDING

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.

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.

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.