Recipe Vermicelli Pudding Food

SHEER KHURMA - VERMICELLI PUDDING

Steps:

• Soak dates in warm water for 3-4 hours or until they become soft to cut. Remove seeds and cut the dates into small pieces.
• Boil the dates in 1 cup of milk, till the milk is reduced completely. The dates will absorb all the milk.
• Boil milk in a thick bottomed pan and keep on low flame for about 40 mins until it is thick enough. Keep stirring the milk in between else it will stick to the bottom of the pan.
• Mix in the condensed milk. Stir to combine well.
• In a separate pan, add 2 tbsps of ghee, cardamoms (slightly pounded) and vermicelli. Fry for some time until the vermicelli is light brown.
• Add the vermicelli to the boiling milk and cook for 10 minutes.
• Add sugar and cook for 2-3 minutes until the sugar dissolves. (Adjust sugar according to taste. The condensed milk is also sweet so you might want to taste the milk before adding sugar).
• Add saffron mixed in a tbsp of hot milk to the milk.
• Add about ¼ cup of dry fruits and half the dates. Cook for 2-3 minutes.
• Remove from fire.
• Garnish with remaining dry fruits and dates. Serve hot.

SEVIYAAN (VERMICELLI MILK PUDDING)

Steps:

• Wash a saucepan with cold water and shake out the excess.
• Place pan over medium flame and heat the milk, stirring often until it is near boiling (should take 10 minutes). Scrape the walls and base of the pan while heating, to prevent the milk sticking.
• Lower heat to med-low, and cook uncovered, stirring every 5-10 minutes until the milk is reduced by about 1/3 (this should take about 1 hour).
• Add the roasted vermicelli into the reduced hot milk. The vermicelli can be broken into smaller pieces first to make it easier to handle. Roasted vermicelli should be available in packets from Indian or Pakistani grocery stores.
• The vermicelli will soften after 2-3 minutes. Add the ghee (optional) and mix it through. Continue to cook seviyaan over med-low a further 5 minutes.
• Add the sugar and stir to dissolve. You may want to add 1 cup first and taste the seviyaan after the sugar dissolves fully to see if you want the dessert to be any sweeter.
• Stir through the cardamom powder, then let the seviyaan thicken over med-low heat for another 10-15 minutes, stirring occasionally to prevent the mixture sticking.
• Serve warm in individual bowls garnished with pistachio nuts. If chilling, cover with plastic wrap that is in contact with the surface of the pudding, let cool almost to room temperature and then chill several hours in the fridge.

MOM'S EASY VERMICELLI PUDDING

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).

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.

INDIAN VERMICELLI MILK PUDDING -- SEVIYAN KHEER OR PAYESH

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.

CREAMY PAYASAM (VERMICELLI PUDDING)

Steps:

• Put 3 Tbsp Ghee in a pan. A non stick saucepan is best.
• Add 10 cashews and fry till light brown.
• Add the raisins and fry till swollen.
• Add the vermicelli and fry for 5 min, stirring constantly until the strands are all light brown and a few are dark brown.
• Pour in the water and cook on low heat for 5 minutes. Let the vermicelli cook (no white centre).
• Add the milk and simmer WITHOUT stirring until the liquid thickens, about 30 minute.
• Add the sugar, mix well.
• Sprinkle powdered cardomom pods and remove from heat.