Recipes Breads      seafood   vegetarian      Meat & Poultry
            New Features Delicacies Of KASHMIR       Facts About LowFatfoods Week's spice Curry leaf  
Recipes appetizers Beverages   Sandwiches   RiceDishes IndianBreads   Raitas   Meats&poultry   Seafood  Brunches Vegetarian   Spicepowders   Sambar&Rasam   Chutneys     IndoChinese   Desserts       Chat corner

Vermicelli Pudding

Makes 4 Dessert Bowls


1/2 cup thin Vermicelli

2 tbsp Sago (optional)

1/4 cup sugar or acc to taste

21/2 cups milk

1/2 tsp Cardamom Powder

Few Cashews and Raisins (sultanas) For Garnish

1 tsp Ghee


Take a pan Heat the ghee and fry the cashews till golden take the heat off and add the raisins to the hot ghee and cover them with it. Keep it aside.

Now take a saucepan and bring the milk to boil over medium heat. Let the milk boil for 6-8 minutes on a slow heat, Now add the vermicelli, Sugar, Sago and mix well, Keep mixing till the vermicelli and sago is cooked  which should take about 7 minutes. Now add the fried cashews ,raisins and the ghee. Serve it Warm or Cold.

For Sago or Tapioca pudding:

Use 1/2 cup sago or tapioca instead of vermicelli and follow the recipe the same way.



*** Read The Review Given By Times Of India

Link To us    Advertise   kitchen Appliances    Terms And Conditions     Add to your Favorites 


Press ctrl + d for adding this page to your favorites

Please use the navigation buttons at the top and side of the page for browsing this site.

This site is optimized for internet explorer
                                              Send mail to with questions or comments about this web site.
                                              Copyright 2001 IndianDelicacies
                                              Last modified: October 17, 2003