Best Vermicelli Dessert Recipes

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INDIAN VERMICELLI PUDDING (DESSERT)



Indian Vermicelli Pudding (Dessert) image

This yummy Indian dessert is not as sweet as others. It is great hot or cold.

Provided by rphel685

Categories     World Cuisine Recipes     Asian     Indian

Time 25m

Yield 8

Number Of Ingredients 7

3 tablespoons ghee (clarified butter)
3 ½ cups vermicelli pasta
3 ¾ cups milk
¾ cup evaporated milk
½ cup cashews, or to taste
½ cup raisins, or to taste
8 tablespoons white sugar

Steps:

  • Melt ghee in a large saucepan over medium-high heat. Add vermicelli; cook and stir until golden, 3 to 5 minutes. Pour in milk and bring to a boil. Reduce heat to medium-low. Add evaporated milk, cashews, raisins, and sugar. Simmer until pudding begins to thicken, about 10 minutes. Serve warm or cold.

Nutrition Facts : Calories 423.9 calories, Carbohydrate 64.6 g, Cholesterol 28.3 mg, Fat 13.9 g, Fiber 2.2 g, Protein 13.1 g, SaturatedFat 6.5 g, Sodium 130.3 mg, Sugar 28.3 g

SHEER KORMA (VERMICELLI EID DESSERT)



Sheer Korma (Vermicelli Eid Dessert) image

Sheer korma is a traditional dessert of milk, nuts, and wheat vermicelli that's served on the morning of Eid in many Indian households.

Provided by Asma Khan

Yield Serves 4 to 6

Number Of Ingredients 12

4 dried dates (chuwara)
6¾ cups (1.6 liters) whole milk
3½ oz. (100 g) roasted seviyan or fine wheat vermicelli
4 whole blanched almonds
4 shelled unsalted pistachios (or 1⁄2 tsp. slivered pistachios)
1¾ oz. (50 g) piece fresh coconut (optional)
3 Tbsp. ghee or unsalted butter
2 cloves
2 green cardamom pods
1 cup (200 g) sugar
1 Tbsp. cashew nuts, split in half
1 Tbsp. raisins

Steps:

  • The day before making the sheer korma, put the dried dates in a saucepan with 1 cup (240 ml) of the milk, bring to a boil, and then simmer for 20 minutes. Leave to cool, then chill.
  • If you haven't got roasted seviyan you will need to dry roast the vermicelli over low heat until it starts to darken.
  • Cut the almonds (and pistachios, if using whole ones) into slivers. If including coconut, chop the flesh into ½-in (1.5 cm) cubes. Break the vermicelli into small pieces.
  • Put the remaining milk in a pan, add the soaked dates and their milk, and bring to a boil.
  • ​​Meanwhile, heat half the ghee or butter in a frying pan over medium-high heat and flash-fry the vermicelli with the cloves and cardamoms, then add to the boiling milk. Add the sugar and stir until it has dissolved. Take the pan off the heat and discard the cloves and cardamoms.
  • In a separate frying pan, heat the remaining ghee and quickly fry the almonds, pistachios, coconut, cashews, and raisins until the nuts darken-you do not want to burn them.
  • Add the mixture to the vermicelli, reserving a little to sprinkle on top if you like. Serve the milky vermicelli warm or chilled in individual glass dishes.

VERMICELLI DESSERT



Vermicelli Dessert image

This is a wonderful recipe from my MIL :-) It is absolutely delicious! Cook and prep times are approximate

Provided by love4culinary

Categories     Dessert

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 10

200 g fine vermicelli, broken into 1 inch pieces
250 g sugar
1/2 teaspoon salt
6 tablespoons ghee or 6 tablespoons clarified butter
1 tablespoon raisins
400 ml water
700 ml milk
2 cloves
3 cardamom pods, cracked
1 cinnamon stick

Steps:

  • Put 2 Tablespoons ghee/clarified butter/oil in a pan and heat on low-medium.
  • Fry raisins until they"swell".
  • Set aside.
  • Heat water and spices in a large saucepan (lg enough to fit all ingredients) over medium heat.
  • On another burner, add 4 Tablespoons of ghee/clarified butter/oil to a large frying pan, and add vermicelli.
  • Fry over medium heat, stirring with a spatula very often, until golden brown.
  • Reduce the heat after it has browned, and slowly add sugar, salt, and boiling water; stir well.
  • Leave to cook for about 10 minutes, stirring occasionally.
  • Then add milk, and raisins, and boil for a few more minutes.
  • Eat warm.
  • If you wish to eat this cold, place in a container (which has a tight fitting lid) and allow it to sit out until slightly cooled with lid only 1/2 way on.
  • When slightly cooled, pick up lid, wipe away moisture, and then tightly close the container and refrigerate for several hours until chilled.
  • ENJOY!

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