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5 from 2 votes

Vermicelli Pudding

Rich and Creamy Vermicelli pudding made with milk and condensed milk
Prep Time5 minutes
Cook Time20 minutes
Course: SWEET TREATS
Cuisine: Indian
Keyword: kheer, payasam, vermicelli pudding
Servings: 4

Ingredients

  • 1 cup/250ml vermicelli broken
  • 3 tbsp butter ghee or butter
  • 2-3 cups full cream milk
  • 1/3 cup condensed milk more or less
  • 1/2 tspn ground cardamom/elachie
  • 1 tspn ground almond

Instructions

  • Melt the ghee on medium heat. Add the vermicelli and fry until it's a rich, golden brown color
  • Add milk, a little at a time and mix well. Allow it to simmer on low heat, with the lid off, until the vermicelli is cooked but be careful not to overcook it. Keep a close eye on it and mix at regular intervals.
  • When cooked the vermicelli pieces will still remain whole, but should be soft. Add more milk if you prefer.
  • Add elachie and almond powder. Allow the vermicelli to stand for a few minutes before mixing in the condensed milk

Notes

  1. Frying the vermicelli together with the butter allow the butter to soak in and it elevates the flavor
  2. Be careful not to let the vermicelli overcook or it will become stodgy
  3. Remove the vermicelli off the heat and wait a few minutes before adding the condensed milk
  4. You can adjust the amount of condensed milk based on the level of sweetness you prefer. 1/3 cup is just a guide, I sometimes add more or less depends on who I am making it for