Ingredients
3 tablespoons ghee (clarified butter)
3 1/2 cups vermicelli pasta
3 3/4 cups milk
3/4 cup evaporated milk
1/2 cup cashews, or to taste
1/2 cup raisins, or to taste
8 tablespoons white sugar
Method
Sources
📖
RecipeNLG
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pre-roasted semiya — upma, payasam, seviyan kheer, quick meals
Silver vark — Indian sweet garnish, luxury dessert decoration
Green pods — crush for chai, biryani, Scandinavian baking
Unrefined whole cane sugar — Indian sweets, chai, payasam
Distilled rose petals — baklava, rice pudding, Turkish delight
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pre-roasted semiya — upma, payasam, seviyan kheer, quick meals
Silver vark — Indian sweet garnish, luxury dessert decoration
Green pods — crush for chai, biryani, Scandinavian baking
Unrefined whole cane sugar — Indian sweets, chai, payasam
Distilled rose petals — baklava, rice pudding, Turkish delight
You're reading one of recipes available free. Full library with Gastronome.
Melt ghee in a large saucepan over medium-high heat. Add vermicelli; cook and stir until golden, 3 to 5 minutes. Pour in milk and bring to a boil. Reduce heat to medium-low. Add evaporated milk, cashews, raisins, and sugar. Simmer until pudding begins to thicken, about 10 minutes. Serve warm or cold.