VERMICELLI PUDDING
A traditional dessert specially made for Eid festivals. No Eid breakfast is complete without this tasty and easy dish.
Provided by nausheen
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Bring milk, sugar, and cardamom seeds to a boil in a saucepan; reduce heat to medium-low and simmer for 5 minutes. Stir broken vermicelli pasta and raisins into milk mixture and simmer until pasta is tender and the cream sauce has thickened, about 5 more minutes. Remove from heat and let stand until warm, about 15 minutes. If pudding is too thick, stir in a little milk.
Nutrition Facts : Calories 385.5 calories, Carbohydrate 68 g, Cholesterol 19.5 mg, Fat 5.8 g, Fiber 2.5 g, Protein 14.8 g, SaturatedFat 3.2 g, Sodium 101.6 mg, Sugar 27.6 g
VERMICELLI PAYASAM
This type of payasam uses fine noodles sauteed in ghee. Indian vermicelli is thinner than ours, so use angel hair (capellini) pasta. The flavor of this dessert improves with time, so make it a day ahead and thin it with a little warm milk before serving, since it thickens as it sits.
Provided by Food Network
Categories dessert
Time 4h15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a large frying pan, heat 1 teaspoon ghee and pasta over medium heat until all pieces have lightly brown and give off a toasted aroma. Set aside.
- In a 3 quart heavy saucepan, heat milk and water on medium high. As soon as the mixture boils, reduce heat to medium and add fried pasta. Continue to simmer for 6 minutes, or until pasta is well cooked. Add sugar and simmer 15 minutes, stirring frequently to prevent sticking. When the mixture is done, it will have a creamy consistency.
- While the milk simmers, in the frying pan used for the pasta, fry the raisins and cashews in 2 teaspoons of ghee until lightly browned.
- Add the fried raisins and nuts and the cardamom to the milk, stir, and remove from the heat. Cover and chill for a few hours or more.
- Serve warm, reheating if necessary.
- In a heavy skillet, over medium to medium low heat, heat the butter until it is completely melted. Watch as the butter boils, first with large bubbles and white milk solids floating on the surface, then with only a fine white foam filling the entire surface. Stir occasionally.
- Soon, small patches of golden brown will appear on the surface, and the overall color of the butter will change from yellow to golden. Push aside the foam periodically to check the color of the sediment. When the sediment turns light brown, remove from the heat. (see note)
- Decant into a jar with a tight lid. Warm, if desired, for serving over rice.
- Note: If you heat until the sediment turns dark brown, the ghee will lose it's flavor and taste like vegetable oil.
- Yield: 1 cup
CREAMY PAYASAM (VERMICELLI PUDDING)
This delicious dessert only needs 5 minutes of your time. It then simmers and needs no watching! A traditional way to end a south Indian meal. This can cook while you eat the main course.
Provided by Indian Cook
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put 3 Tbsp Ghee in a pan. A non stick saucepan is best.
- Add 10 cashews and fry till light brown.
- Add the raisins and fry till swollen.
- Add the vermicelli and fry for 5 min, stirring constantly until the strands are all light brown and a few are dark brown.
- Pour in the water and cook on low heat for 5 minutes. Let the vermicelli cook (no white centre).
- Add the milk and simmer WITHOUT stirring until the liquid thickens, about 30 minute.
- Add the sugar, mix well.
- Sprinkle powdered cardomom pods and remove from heat.
Nutrition Facts : Calories 229.2, Fat 15.9, SaturatedFat 9.1, Cholesterol 41.7, Sodium 87.4, Carbohydrate 18.5, Fiber 0.2, Sugar 11.2, Protein 4.7
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