Vermicelli Milk pudding- no china grass no gelatin

Wash a pan with icy water and shake out the overabundance. Place skillet over medium fire and warmth the drain, blending frequently until the point when it is close bubbling (should take 10 minutes). Rub the dividers and base of the dish while warming, to keep the drain staying.

Lower warmth to med-low, and cook revealed, blending each 5-10 minutes until the point when the drain is decreased by around 1/3 (this should take around 60 minutes). Include the broiled vermicelli into the diminished hot drain. The vermicelli can be broken into littler pieces initially to make it simpler to deal with. Broiled vermicelli ought to be accessible in bundles from Indian or Pakistani markets.

The vermicelli will mollify following 2-3 minutes. Include the ghee (discretionary) and blend it through. Keep on cooking seviyaan over med-low a further 5 minutes. Add the sugar and blend to break up. You might need to include 1 container first and taste the seviyaan after the sugar disintegrates completely to check whether you need the treat to be any sweeter.

Blend through the cardamom powder, at that point let the seviyaan thicken over med-low warmth for another 10-15 minutes, mixing at times to keep the blend staying. Serve warm in singular dishes embellished with pistachio nuts. On the off chance that chilling, cover with plastic wrap that is in contact with the surface of the pudding, let cool nearly to room temperature and afterward cool a few hours in the ice chest. Watch this video for Vermicelli Milk pudding recipe. Courtesy: Ayesha’s Kitchen