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Vermicelli Pudding


  • 1 cup vermicelli noodles (broken into small pieces)
  • 1 liter whole milk
  • 1/2 cup sugar (adjust to taste)
  • 4-5 green cardamom pods
  • 1/2 teaspoon ground cardamom
  • 2 tablespoons ghee (clarified butter)
  • 2 tablespoons chopped nuts (almonds, cashews, pistachios)
  • 1 tablespoon raisins (optional)
  • A pinch of saffron strands (optional)
  • Silvered almonds and pistachios for garnish


  1. In a heavy-bttomed pan, heat the ghee over medium heat. Add the vermicelli noodles and roast them until they turn golden brown, stirring constantly to prevent burning. This should take about 4-5 minutes.
  2. Once the vermicelli is golden brown, add the chopped nuts and raisins (if using) to the pan. Continue to roast for another 2-3 minutes until the nuts are lightly toasted.
  3. In the meantime, crush the green cardamom pods using a mortar and pestle to releasenthe seeds. Remove the husks and grind the seeds into a fine powder.
  4. Once the nuts are toasted, add the whole milk to the pan and stir well to combine.
  5. Bring the mixture to a simmer over medium-low heat, stirring occasionally to prevent sticking.
  6. Add the ground cardamom powder and sugar to the pan, and stir well until the sugar is dissolved.
  7. Let the pudding simmer gently for about 15-20 minutes, or until the vermicelli is cooked through and the pudding has thickened to your desired consistency.
  8. If using saffron, crush the saffron strands in a small bowl and mix them with a tablespoon of warm milk. Add this saffron-infused milk to the pudding for a rich flavor and golden color.
  9. Once the pudding reaches the desired consistency, remove it from the heat.
  10. Garnish the Vermicelli Pudding with silvered almonds and pistachios.

Vermicelli Pudding
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