This Dessert Serves 2-4
Dry Vermicelli is an adaption of the Creamy Vermicelli Pudding. This version is exactly what the name says it to be – dry. Unlike the
Vermicelli Pudding which is more moist & liqidy, this recipe is much on the drier side but still is quite delicious.
This Vermicelli can be served hot with poppadums (papad) as a dessert.
Dry Vermicelli Ingredients:
- 2 cups (500 grams) vermicelli
- 100 grams butter
- 3 cinnamon sticks
- ½ cup full cream milk
- ¼ teaspoon elachi powder
- ¼ teaspoon nutmeg powder
- ½ cup sugar (as per taste)
- 3 elachi pods (cardamom)
- 2 ½ cups hot water
- almonds (optional)
- Add butter to a medium sized pot.
- Allow the butter to melt on low heat.
- Add in the cinnamon sticks & the elachi (cardamom) pods.
- Next, add in the vermicelli.
- Stir & allow for the vermicelli to brown slightly.
- Once the vermicelli has browned, add in the sugar.
- Thereafter, pour in the hot water.
- Mix well. Place the lid on the pot & allow the vermicelli to cook 5 minutes.
- After 5 minutes, remove the lid of the pot. Notice that the vermicelli begins to soften.
- Pour in the milk.
- Add in the elachi (cardamom) powder & the nutmeg powder.
- Mix well. Place the lid on the pot once again & allow the liquid to evaporate.
- After 5 minutes, remove the lid & give it a stir. The vermicelli should be much drier.
- Allow the vermicelli to dry further for about 3-5 minutes.
- The Dry Vermicelli is now ready.
- It may be served hot, as is.
- If you want to spruce it up a bit, you can add some sliced or chunky almonds – coloured or uncoloured.
- This Dry Vermicelli can be reheated either in the microwave or stove-top. It can last for up to a week in the refrigerator.