Vermicelli Pudding


Here is a tribute to my mother’s cooking and a pudding that she used to cook for me as a child. I have such fond memories of it as I enjoyed the texture of vermicelli as a child especially in puddings

Mom is here visiting me at the moment and she made this for me last week, and so I was reminded to do a post on it, here is the recipe of one of my favorite homemade Indian pudding 

We call it Shavige Payasa in Karnataka and is the easiest to prepare, it tastes absolutely divine! Try and let me know what you think

Cook Time: 18 mins                                         Prep time: 2 mins

Ingredients:

  • 50 grams of roasted vermicelli
  • Jaggery – approx. 30 grams or more depending on how sweet you prefer
  • 500 ml of whole milk
  • 5-6 cardamom pods (deseeded and crushed to a fine powder)
  • 8-10 cashews
  • 8-10 raisins
  • 2 teaspoons of ghee
  • 4-5 strands of saffron

Start by heating a heavy base utensil on medium-low and add ghee, then chop the cashews to small pieces and then fry them along with raisin in ghee. Fry until they turn slightly golden. This may take about a minute. Keep you eyes on it as they could burn easily, so stir constantly

Soak the saffron in 4-5 tablespoons of water. Deseed and crush cardamom using pestle and mortar

Then to roasted cashew and raisins add milk and bring to a boil on medium-low heat, stir intermittently to avoid the milk from boiling over. Then add jaggery and allow it to melt. Allow to boil for approx. 3 minutes

Add vermicelli and stir, allow to boil for another 15 mins while stirring intermittently to avoid burning. Do a taste check here to ensure that its sweet enough for you, if not add some more jaggery.

You will notice the milk slowly thicken in consistency and turn slightly darker in shade.

Finally add in  the soaked saffron with the water it was soaked in with freshly crushed cardamom powder and turn off heat.

Serve warm or chilled, enjoy!!

Note: The vermicelli will absorb the milk and thicken with time so it would help to add a little more milk in the end to loosen it if you prefer.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s