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Main Ingredients
  • ½ cup vermicelli
  • 3 cups whole milk
  • ½ cup sugar
  • ¼ teaspoon ground cardamom
  • pinch of salt
For the Garnish
  • 2 tablespoon Ghee
  • 3 tablespoon golden raisins
  • 3 Tablespoon broken cashew nuts
  1. Dry roast the vermicelli on low flame sauteing until it turns golden brown and it gives the wonderful toasted aroma.
  2. In a heavy saucepan, heat milk on medium flame. Add the fried vermicelli. Simmer on a low to medium flame for 6-8 minutes, or until the vermicelli is cooked. Add the sugar, salt and simmer for five more minutes, stirring frequently to prevent sticking.
  3. In a separate pan fry the cashew-nut and raisins in ghee until lightly browned. Add it to the boiling pudding.
  4. Add in the cardamom powder (I use a mortar and pestle for powdering small quantities of cardamom and it works really well. )
  5. Serve it hot or chilled. We like it hot.