Vermicelli ice cream pudding
Saffron vermicelli kheer with apple, served with ice cream
Roasted fine vermicelli cooked in milk until thick with saffron, cardamom and sugar, with chopped apple stirred in, then cooled and topped with ice cream, crunchy roasted vermicelli and nuts. It's creamy, fragrant and fun to eat. Serve it cool in individual bowls.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the topping
Method
0/5 doneStep 1: Bring 8 ¼ cups milk to the boil in a large heavy pan and add 7 oz fine vermicelli.
10 minStep 2: Cook on a medium heat, stirring continuously, until the milk thickens.
20 minStep 3: Add 4 oz apples, 8 tbsp sugar, 1 tsp ground cardamom, 1 tsp almonds and ½ tsp saffron powder and boil for 10 minutes.
10 minStep 4: Take off the heat and stir until cool, so no skin forms.
20 minStep 5: Serve in individual bowls, topped with 2 cups ice cream, 3 tbsp fine vermicelli and 3 tbsp mixed nuts.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 15 g
- Carbs
- 78 g
- Fat
- 21 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does vermicelli ice cream pudding take?
- About 50 minutes in total: 10 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
- What can I use instead of apples?
- Pears, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Potato chakri
Potato chakri are crisp, light spirals made with rice flour and boiled potato, flavoured with ginger, chilli, lemon, sesame and coriander. The potato makes them extra tender-crisp. They keep for about 3 weeks in an air-tight container, so make them ahead for Diwali or guests.
Bean sprouts
Sprouting whole green grams makes them crunchier, quicker to cook and more nutritious. All you need is muslin, water and a warm spot, and they're ready in 3–4 days. Use them in salads, bhel, usal and stir-fries. Any other whole pulse sprouts the same way.