Vermicelli in milk
Roasted vermicelli simmered in reduced saffron milk, finished with ice cream
A rich, creamy vermicelli pudding: thin vermicelli roasted until golden, then simmered in milk until it reduces by half and flavoured with saffron and cardamom. Vanilla ice cream stirred in at the end makes it extra smooth and cool. Serve chilled after a festive meal, scattered with almond and pistachio flakes.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 10
Ingredients
To garnish
Method
0/6 doneStep 1: Roast 2 ⅝ oz thin vermicelli in a heavy pan over a low heat, stirring all the time, until light golden.
5 minStep 2: Pour in 6 ¼ cups whole milk and bring to the boil over a medium heat.
8 minStep 3: Simmer, stirring often so it doesn't catch, until the milk has reduced to about half.
30 minStep 4: Stir in ½ tsp saffron, 6 tbsp sugar and ½ tsp ground cardamom and cook for 2 more minutes, until the sugar dissolves.
2 minStep 5: Take off the heat and keep stirring now and then until it is completely cold, so no skin forms. Chill if you like.
Step 6: Stir in 3 scoops vanilla ice cream until smooth, then garnish with 2 tbsp almond and pistachio flakes and serve.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 7 g
- Carbs
- 27 g
- Fat
- 10 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does vermicelli in milk take?
- About 50 minutes in total: 5 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of sugar?
- Caster sugar, same amount.
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