Ingredients
Scale
Main Ingredients
- 1/2 cup vermicelli
- 3 cups whole milk
- 1/2 cup sugar
- 1/4 teaspoon ground cardamom
- pinch of salt
For the Garnish
- 2 tablespoon Ghee
- 3 tablespoon golden raisins
- 3 Tablespoon broken cashew nuts
Instructions
- Dry roast the vermicelli on low flame sauteing until it turns golden brown and it gives the wonderful toasted aroma.
- In a heavy saucepan, heat milk on medium flame. Add the fried vermicelli. Simmer on a low to medium flame for 6-8 minutes, or until the vermicelli is cooked. Add the sugar, salt and simmer for five more minutes, stirring frequently to prevent sticking.
- In a separate pan fry the cashew-nut and raisins in ghee until lightly browned. Add it to the boiling pudding.
- Add in the cardamom powder (I use a mortar and pestle for powdering small quantities of cardamom and it works really well. )
- Serve it hot or chilled. We like it hot.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dessert
- Cuisine: South Indian