Vermicelli pudding

Vermicelli pudding

By
From
Reza’s Indian Spice
Serves
4-6

This was originally a royal pudding. It’s a wonderfully rich, sweet celebratory dish, made in Muslim homes all over the subcontinent, traditionally during the festival of Eid, but also for weddings and other parties. I realise a pudding made from fine angel’s hair pasta might be a new one on you, but you should try this. The lemon juice gives a slight sharpness which stops it from being too cloying. It is best to use the very fine, delicate Indian pasta known as seviyan, which you’ll find in any Indian food shop, but you can also use the thicker Italian vermicelli. To cook this dish, it’s best to use a wok, because it allows the moisture to evaporate much more efficiently than a saucepan.

Ingredients

Quantity Ingredient
350g caster sugar
4 tablespoons ghee
200g vermicelli, broken into 15cm lengths, ideally seviyan
10-12 roughly ground green cardamom pods
500-600ml whole milk
squeeze lemon juice
generous pinch saffron threads
1-2 tablespoons flaked almonds
1-2 tablespoons slivered pistachios
1 tablespoon rose water

Method

  1. Put the sugar in a pan with 400ml of water and bring to the boil. Remove from the heat and set aside.
  2. Melt the ghee over a low heat in a wok or wide saucepan. Add the vermicelli and crushed cardamom. Fry over a medium-high heat, stirring the vermicelli around so they brown evenly. Once the vermicelli have turned a light golden brown, pour in the sugar syrup and continue to cook over a low heat for about 15 minutes. It will bubble furiously as the water evaporates. Stir occasionally to ensure the vermicelli do not stick to the pan. As the water evaporates, the vermicelli will stiffen a little and the ghee will separate.
  3. At this stage, add the milk. Bring to the boil, then add the lemon juice. The liquid will instantly be reabsorbed by the vermicelli. Continue to stir-fry for a few minutes, then add the saffron, almonds, pistachios and rose water. Continue to fry for a minute or so. Serve hot or cold, but this is best served 20 minutes after cooking.
Tags:
Indian
spice
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again