This rich pudding is fragrant and perfect for any occasion but fits perfectly for Eid. A few pantry staples is all you need and you’ve got yourself a traditional Indian dessert in no time and minimal effort.
Course Breakfast, Dessert, Sweet tooth, tea time, Brunch, Celebration
Cuisine Indian
Servings 6people
Equipment
Stock pot with lid
Wooden spoon
Ingredients
200gm SemiyaVermicelli
1literMilkfull fat
75gm Sugar
45gm ghee
5gm Cardamom powder
Pinchof salt
75gm Cashew nuts
25gm Pistachios
Instructions
In a heavy bottom stock pot add 1 table spoon of ghee and roast the nuts until golden brown on medium heat. Remove the nuts and set aside.
In the same pot add 2 tbsp of ghee and the vermicelli. Roast until unevenly browned. It doesn’t need to be perfect but it needs a little color. Remove the vermicelli from the pot and set aside.
In the same pot add the milk and gently bring to a boil. Once boiling add the roasted semiya into the milk and reduce the heat. Add the cardamom powder, salt and stir.
Once the semiya is almost cooked, which should take about 10 mins on medium heat, add the sugar and reduce heat to low. Stir until dissolved.
Add most of the nuts and stir. Remove from the heat and cover. Serve as you like, hot, warm or cold.
Garnish with remaining roasted nuts when serving.
Notes
The salt is optional but I think it enhances the flavor here.
Adjust the sweetness as per your palate.
Add more nuts and a variety of them if you please.
Do not add the sugar while the milk is boiling or on medium heat, it MUST be added on low heat as the milk will spot otherwise.