All good things start with sharing sweets in India & so here we are, sharing recipe of this delicious regional delicacy to kick start our little journey. This festive dessert is mostly made during Eid festival after Ramadan, but we look for any excuse to eat it!
SERVES 4
INGREDIENTS
2 cups Water
1/2 cup Raw Sugar
1 cup Wheat Vermicelli broken into pieces
1 Tbsp Ghee or Coconut oil
2 Tbsp Roasted Cashews
2 Tbsp Sultanas
1 inch Cinnamon
Optional 2 cardamom pods
1/2 Cup Milk (dairy or non-dairy)
Pinch of salt
METHOD
1. On a baking tray spread vermicelli & add oil or ghee. Toast this mix in the oven at 180 degrees for 10 min or until the colour changes to light brown & vermicelli has a nutty aroma. Mix the toasted vermicelli so the oil evenly distributes & keep aside.
2. In a pot on medium heat bring water and raw sugar to boil. Let this mix become thin syrup like consistency. It takes about 10-12 min.
3. Now add toasted vermicelli, cashews, sultanas, cinnamon and cardamom (if using) to the sugar syrup. Vermicelli will slowly soak the sugar syrup & become soft & thick.
4. Now add milk and pinch of salt. You can add more milk if you want for thinner consistency. Vermicelli continues soaking up liquid after cooking, so don't worry if the pudding looks a bit thin at this stage.
5. Cook it for another 4-5 min on low heat, until it becomes a nice creamy consistency. Serve in bowls & garnish with more chopped cashews.
Tips
You can make this dessert ahead for guests & serve it warm or cold. Just add more milk if it goes a little dry.
Sprinkle Bengali Garam Masala for added flavour.
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