MOM'S EASY VERMICELLI PUDDING
One of my mom's signature, no-fail recipes, this pudding (or kheer as it is called here in India) is really simple to make, with the most easily available ingredients (but not saffron, I agree!). Enjoy :-)
Provided by Anu_N
Categories Dessert
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place a pan on a medium-high flame and lightly roast the vermicelli.
- Add the milk and keep stirring until it boils.
- Reduce the flame to low and add the saffron.
- Stir every 5 minutes to keep the milk from getting scalded.
- In about 20 minutes, the vermicelli will be cooked.
- Add condensed milk, sugar, and stir again till it boils.
- Remove from flame.
- In a small frying pan, roast the cashewnuts in ghee; then add (along with the ghee leftover in the frying pan) to the cooked vermicelli-milk mixture.
- Pour into dessert cups and serve hot, or after cooling and chilling in the refrigerator (chilling for a few hours gives the pudding a thicker texture).
Nutrition Facts : Calories 224.8, Fat 6.4, SaturatedFat 3.8, Cholesterol 20.9, Sodium 130.5, Carbohydrate 34.4, Sugar 27.2, Protein 8.1
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