Serves: 4
Total Calories: 399
1. Prepare the dessert masala. In a large, heavy wok or saucepan, bring the milk, raisins, almonds, and pistachios to a boil over high heat. Reduce the heat to medium-low and simmer, stirring constantly, 5 to 7 minutes. Add the vermicelli and continue to simmer, stirring and scraping the sides of the wok often until the pudding is thick and creamy, 3 to 5 minutes.
2. Add the sugar and cardamom seeds, and cook until the pudding reaches the consistency you desire, keeping in mind that it will thicken as it cools. Transfer to a serving dish, garnish with the dessert masala, and serve hot, or refrigerate at least 4 hours and serve chilled.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Indian Vermicelli Pudding recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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