Vermicelli Dessert Recipes

VERMICELLI CUP WITH KESAR PISTA SHRIKHAND

Steps:

• Put butter in a non stick pan and roast vermicelli on medium flame till it becomes brown in colour. Keep on stirring so that it gets evenly roasted.
• Switch off the flame and add condense milk. Mix it until well combined.
• Now take a Silicone cup and spread the vermicelli mixture in a cup while still warm. Press it lightly with the help of spoon so that it takes the shape of cup.
• Now keep the cup in a refrigerator for an hour to set.
• To make hung curd put the curd in a strainer and keep a bowl under the strainer to collect the liquid. Keep yogurt with strainer in a fridge for an hour so that all liquid separates from the curd. After an hour you get a thick cheese like curd called hung curd.
• Meanwhile take 1 tbsp of warm milk and soak the few strands of saffron. Mix it well and keep aside.
• After an hour put the hung curd in a bowl and adds powdered sugar (but be careful as the vermicelli has condensed milk so adjust accordingly), cardamom powder, chopped pistachios, kesar mixed with little milk. Beat slowly till everything mixed properly & curd becomes light & creamy.
• Kesar pista Srikhand is ready. Cover and chill for an hour.
• Take out the Vermicelli cup from the silicone mould and fill the srikhand into vermicelli cups.
• Garnish with some chopped pista, saffron and some pomogranate.
• Serve Chill.

VERMICELLI PUDDING

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.

MUZAFFAR SEVIYAN (SWEET VERMICELLI WITH CARDAMOM)

Steps:

• Crush cardamom pods with a mortar and pestle or the side of a chef's knife and remove seeds (discard husks).
• Bring 2 cups water to a boil in a small saucepan. Remove 1 tablespoon of boiling water and use it to steep the saffron. Keep remaining water hot.
• Heat the ghee in a wok or large skillet over medium-high. Add chopped pistachios and cardamom seeds and stir-fry until the cardamom is fragrant and the pistachios begin to lightly brown, about 1 minute. Reduce heat to medium and add vermicelli. Cook, stirring constantly, until vermicelli is browned and toasted, 3 to 4 minutes.
• Reduce heat to medium low and add boiling water and steeped saffron. Cook, stirring occasionally, until vermicelli is tender and all the water is absorbed, about 8 minutes.
• Stir in sugar until dissolved and cook 2 minutes more. Serve warm topped with the coconut, raisins, almonds, whole pistachios and khoya.

VERMICELLI DESSERT

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!

SEVIYAAN (VERMICELLI MILK PUDDING)

Steps:

• Wash a saucepan with cold water and shake out the excess.
• Place pan over medium flame and heat the milk, stirring often until it is near boiling (should take 10 minutes). Scrape the walls and base of the pan while heating, to prevent the milk sticking.
• Lower heat to med-low, and cook uncovered, stirring every 5-10 minutes until the milk is reduced by about 1/3 (this should take about 1 hour).
• Add the roasted vermicelli into the reduced hot milk. The vermicelli can be broken into smaller pieces first to make it easier to handle. Roasted vermicelli should be available in packets from Indian or Pakistani grocery stores.
• The vermicelli will soften after 2-3 minutes. Add the ghee (optional) and mix it through. Continue to cook seviyaan over med-low a further 5 minutes.
• Add the sugar and stir to dissolve. You may want to add 1 cup first and taste the seviyaan after the sugar dissolves fully to see if you want the dessert to be any sweeter.
• Stir through the cardamom powder, then let the seviyaan thicken over med-low heat for another 10-15 minutes, stirring occasionally to prevent the mixture sticking.
• Serve warm in individual bowls garnished with pistachio nuts. If chilling, cover with plastic wrap that is in contact with the surface of the pudding, let cool almost to room temperature and then chill several hours in the fridge.