Indian Vermicelli Pudding Recipe

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India is known for its different savories. Indian people love to end their heavy meal with a sweet dish on the side. Normally, in all traditional Indian homes, women folk prepare at least one type of sweet everyday. Sweets made out of condensed milk is common and added on ingredients like fruits and nuts is a must. The Indian vermicelli pudding recipe is loved by almost every type of Indian.

This yummy Indian vermicelli pudding is generally served at weddings and other functions. On special occasions too, this mouth watering sweet dish, Indian vermicelli pudding is the most talked about. There are a lot of ways to prepare the Indian vermicelli pudding recipe, but this one mentioned below by Boldsky is easy and less time consuming too.

Take a look at the Indian vermicelli pudding recipe, we have shared with you this evening.

Serves: 6

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Ingredients

• Milk - 1 liter
• Vermicelli - 400 gms
• Sugar - 100 gms
• Spices (cardamom) - 14 nos
• Dry Fruits ( cashews and raisins) - 100 gms
• Condensed Milk - 1 tin
• Walnuts - 50 gms ( for garnishing)

Procedure

1. Take a bowl and pour in the milk. Heat the stove and allow the milk to come to a boil.
2. Now when the milk is boiling, add in the sugar, cardamom seeds. Keep mixing the milk so that the seeds are also crushed with the sugar in the bowl.
3. Allow the ingredients in the bowl to boil on a low flame for atleast 5 to 7 minutes or so.
4. Now remove the vermicelli and break it into fine pieces. Drop in the vermicelli into the bowl and allow for it to boil well. When the vermicelli begins to get a little soft, drop in the dry fruits (cashews and raisins).
5. Let the ingredients in the bowl to cook on a simmer flame, till you see it turning a little thick in nature.
6. When the vermicelli pudding sauce is thick, add the condensed milk to the bowl and gently stir the ingredients using a flat spoon.
7. Let it continue to boil on a very low flame for at least 5 minutes or so. When it slowly begins to thicken at the sides of the bowl, just add a little milk to avoid it from getting burnt.
8. When the paste is thick and creamy, grate a little walnut over the Indian vermicelli pudding as garnishing.

Your Indian vermicelli pudding recipe is now ready to eat. You will enjoy this pudding when cold. So, after it is done, store the pudding in the refrigerator.