INDIAN VERMICELLI PUDDING

Indian Vermicelli Pudding image

Number Of Ingredients 8

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1 tablespoon Dessert Masala
5 cups whole milk
2 tablespoons golden raisins
2 tablespoons , coarsely chopped blanched raw almonds
2 tablespoons coarsely chopped raw pistachio nuts
1 cup coarsely broken roasted seviyan vermicelli pasta
1/2 cup sugar, or to taste
1/2 teaspoon ground green cardamom seeds

Steps:

1. Prepare the dessert masala. In a large, heavy wok or saucepan, bring the milk, raisins, almonds, and pistachios to a boil over high heat. Reduce the heat to medium-low and simmer, stirring constantly, 5 to 7 minutes. Add the vermicelli and continue to simmer, stirring and scraping the sides of the wok often until the pudding is thick and creamy, 3 to 5 minutes.2. Add the sugar and cardamom seeds, and cook until the pudding reaches the consistency you desire, keeping in mind that it will thicken as it cools. Transfer to a serving dish, garnish with the dessert masala, and serve hot, or refrigerate at least 4 hours and serve chilled.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves