Vermicelli Pudding Recipe


  • 6 tbsp Ghee
  • 1.2 litres Milk
  • 50 gms Sultanas
  • 4 tbsp Dark Brown sugar
  • 25 gms Slivered Almonds
  • 25 gms Pistachios, slivered
  • 50 gms Dates, stoned and slivered
  • 115 gms Vermicelli, coarsely broken
  • Few Saffron threads


  1. Heat 4 tbsp of the ghee in a frying pan (skillet) and saute the vermicelli until golden brown. Remove and set aside.
  2. Heat the remaining ghee and fry the nuts, sultanas and dates until the sultanas swell. Add to the vermicelli.
  3. Heat the milk in a large heavy pan and add the sugar. Bring to the boil, add the vermicelli mixture and boil, stirring constantly.
  4. Reduce the heat and simmer until the vermicelli is soft and you have a fairly thick pudding. Fold in the saffron powder and serve hot or cold.

Tip: To keep sweets especially Burfis as fresh as ever: Store then in a stainless Steel airtight container and put a wet muslin cloth over them.

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