One Pot Dessert – Vermicelli Pudding
Ingredients – Serves 6 to 8 portions
Half Gallon Milk – Dairy or Non Dairy
Clarified Butter/ Ghee – 1 tps
Vermicelli Noodles – 1/2 Cup ( available at ethnic stores)
Golden Raisins – 1/2 Cup
Unsalted Nuts Chopped or Pieces – 1/2 Cup ( I used unsalted cashew pieces)
Cane Sugar – 1/2 Cup ( raisins and milk are naturally sweet so it’s better to go easy on the sugar)
Saffron – 1/4 tsp or a pinch. Crush it gently between your fingers
Point To Remember Before You Start
a)The objective is to reduce the volume of the mixture by 20-25% so that the mixture gets a thick pudding like consistency once it is ready to eat. If you think the pudding is too thick, add milk at the rate of 1/4 cup at a time.
b)You want to keep the heat at low or low-medium. A medium-high flame will cause the milk to boil over and burn the dish.
c) Stir continuously or take a 1 to 2 minute break between stirring. No matter what, the dish will be a success if you keep stirring.
Heat the pan on a low-medium flame & add the ghee.
Move the ghee around the pan as it melts so that it is evenly spread on the bottom of the pan.
Add the vermicelli and stir it for 1 minute so the color changes slightly.
Add the cashews and stir the mixture for 1-2 minutes
Add the golden raisins and keep stirring for another 1 minute.
After a total of 4-4.5 minutes pour in all your milk and stir mixture so that none of the ingredients stick to the bottom of the saucepan.
After 7-10 minutes add the sugar & saffron and continue stirring
Stir for another 10 minutes and then add the cardamom, turn off the heat, stir mixture thoroughly and set it aside.
To serve it warm, transfer it to a pyrex dish and cover it with foil.
To serve it cold, let the pudding cool down to room temperature and then refrigerate it till its time to serve.
Garnish it with nuts and dried fruit before you serve it.