Mom's Easy Vermicelli Pudding

"One of my mom's signature, no-fail recipes, this pudding (or kheer as it is called here in India) is really simple to make, with the most easily available ingredients (but not saffron, I agree!). Enjoy :-)"
 
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Ready In:
30mins
Ingredients:
7
Serves:
2
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ingredients

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directions

  • Place a pan on a medium-high flame and lightly roast the vermicelli.
  • Add the milk and keep stirring until it boils.
  • Reduce the flame to low and add the saffron.
  • Stir every 5 minutes to keep the milk from getting scalded.
  • In about 20 minutes, the vermicelli will be cooked.
  • Add condensed milk, sugar, and stir again till it boils.
  • Remove from flame.
  • In a small frying pan, roast the cashewnuts in ghee; then add (along with the ghee leftover in the frying pan) to the cooked vermicelli-milk mixture.
  • Pour into dessert cups and serve hot, or after cooling and chilling in the refrigerator (chilling for a few hours gives the pudding a thicker texture).

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