Mom's Easy Vermicelli Pudding

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READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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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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