Vermicelli Dessert Food

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.

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.