Creamy Vermicelli Pudding

This classic Southeast Asian Ramadan/Eid dish can be prepared in under 30 minutes. Perfect as a post Iftar sweet treat!

Modhurima's score out of 5:

Taste: Simplicity: Cost:

Ingredients

• 200g South Asian vermicelli (golden in colour)
• 200 ml milk (plus extra for adjusting consistency)
• 1 small can condensed milk (170g)
• 1 can evaporated milk (410g)
• 5-6 cardamom pods
• 2-3 tablespoons butter or ghee
• Optional toppings: saffron, crushed nuts, raisins

Method

1. Gently crush the vermicelli into smaller strands for a smoother texture.
2. In a large pan over low heat, melt the butter or ghee. Add the crushed vermicelli and toast, stirring continuously, until it turns a deep golden brown and releases a nutty aroma (can take up to 15 minutes).
3. Meanwhile, in a separate saucepan, heat the milk with the cardamom pods until it begins to simmer and small bubbles form. Stir occasionally to prevent scorching.
4. Once the milk has boiled, turn off the heat and stir in the condensed and evaporated milk, blending everything well to form a creamy, aromatic mixture.
5. Once the vermicelli is toasted, remove the cardamom pods from your milk mixture and pour the liquid over the toasted vermicelli. Allow it to cook gently until the vermicelli softens and absorbs the flavors, stirring occasionally.
6. If you prefer a more fluid texture, add extra milk until you reach your desired consistency.
7. Once the vermicelli is tender and the dish has thickened to your liking, remove from heat. Serve warm, topped with saffron, crushed nuts, or raisins for added flavor and crunch.