Vermicelli Pudding (Zaffarani Seviyan Ki Kheer)

A delicious dessert, this is a great way to end a full Indian Banquet, and is perfect for a special occasion such as Diwali. This dessert uses vermicelli, which are thin rice noodles.... sounds a little strange, but trust me it tastes fantastic.

Serves: 4 people
Preparation time: 10 mins
Cooking Time: 40 mins
Difficulty: Moderate

Spiciness

If you like this recipe try these

South Indian Rice Pudding (Rice Payasam)

Saffron Poached Pear with Ginger Ice Cream

This recipe features

Ingredients

2¼ litres whole milk
8 - 10 saffron strands
100g roasted vermicelli (readily available in ethnic shops)
125g sugar
½ tsp green cardamom powder
2 tbsp ghee (clarified butter)
40g sultanas
50g cashew nuts

Methods

Bring the milk to boil in a heavy bottomed saucepan, stirring to prevent burning. Reduce the heat to low-medium and continue to cook until reduced to ¾. Add the saffron strands, roasted vermicelli and allow to thicken.
Add the sugar and green cardamom powder and allow to thicken further.
In a separate pan heat the ghee until it turns clear then add the sultanas and cashews and stir until toasted a golden brown. Mix into the vermicelli mixture reserving a few for garnish.
Serve hot or cold garnished with the remainin sultanas and cashews.