Vermicelli Pudding


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It can be cooked in a sugar syrup as above or boiled in milk.

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Vermicelli Pudding recipe - How to make Vermicelli Pudding

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250 gms (8 oz) vermicelli (seviyan)
75 gms (3 oz) ghee
225 ml (8 fl oz) water
100 gms (4 oz) castor sugar
a pinchof saffron (kesar) strands
15 ml (1tbsp.) warm water
12 blanched almonds (badam)
15 ml (1 tbsp) raisins (kismis)
1 1/2 tsp cardamom (elaichi) powder
6 pistachios (pista)
2 edible silver leaf (vark) to decorate (optional)

  1. Break the vermicelli into 5cm/2inch lenghts.
  2. Heat the ghee in a frying pan or wok and stir fry the vermicelli until golden brown. remove the pan from the heat.
  3. Put the water and the sugar into another pan and place on a medium heat until the sugar has dessolved.
  4. Pour this syrup over the vermicelli and return the pan to the heat.
  5. Cook gently until all the liquid has evaporated.
  6. While the pudding is cooked, dissolve the safron in the warm water and slice the almonds.
  7. Add these to the pan with the rasins and cardamom powder and stir everything together well.
  8. Turn the pudding into a serving dish. slice the pistachio nuts and sprinkle over the top.
  9. Decorate the pudding with the silver varak, if using.

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This recipe was contributed by Sk malhotra on 21 Jul 2001

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