Enjoy the delights of Iftar with Virginia Vermicelli Pudding Recipe
Virginia’s Vermicelli Pudding Recipe
This creamy tasting dessert is sure to please!
A preparation of milk and vermicelli sweetened with sugar. This Vermicelli Pudding Recipe has a rich and creamy texture and is a firm favourite with everyone. The pudding can be served warm, cold, or at room temperature.
1 cup of Virgina Vermicelli (broken into small strips)
2 1/2 cups of low fat milk
1/2 cup of sugar
2 tbsp of Ghee / Clarified Butter
Handful of Raisins
Handful of Cashew nuts
1/4 of a tsp of Dry ginger powder (Optional)
1/4 tsp of Cardamom powder
Pinch of Salt
First heat 1tbsp of ghee, add raisins and cashews in a saucepan until light brown, remove from heat and keep aside for later use. Roast the Vermicelli in the remaining ghee until it turns into light golden colour and place to one side. Now heat the milk in a saucepan on a medium heat. Once it boils, reduce the heat and add the vermicelli, leave uncovered and cook until the vermicelli is cooked through. Ensure you keep stirring the mixture to avoid any lumps forming. Now add the sugar and salt and continue to cook until the sugar has dissolved. Add the cardamom powder and dry ginger powder (optional) to the mixture, stir well and allow it to boil. Remove from heat. Add the cashews and raisins and mix well.
Your delicious Payasam is now ready. Serve hot, chilled or at room temperature and enjoy!