Vermicelli pudding is also known as Seviyan ke kheer in India. Its one of my favorite dessert. Its a very delicious way to finish your meal.
Total time: 30 to 40 minutes.
1 cup vermicelli
1/2 cup sugar
1 tea spoon clarified butter
1 liter milk
Some dry Nuts and raisins for garnishing.
A pinch of Saffron (optional)
Bring the milk to boil. Take 1/2 cup of milk and add saffron and keep aside.
In a thick bottom vessel dry roast the vermicelli with a tea spoon of clarified butter till it turns golden brown.
Then add milk and cook on low flame string continuously till the milk is reduced to half, It will take at around 15 to 20 minutes. Then add sugar and stir again for a minute and take it off the flame. Let it cool down a bit.
Now add saffron milk, Dry nuts and raisins and serve.
The pudding tends to get thicker after cooking. Adding saffron milk before serving will make the pudding a little soft.
Sugar can be adjusted as per taste.
If you don’t like saffron flavor you can add a pinch of cardamom powder to it.
Thanks for reading. Hit the like button if you like this dessert.