Sunday, October 19, 2014

Semiyan Rabdi / Vermicelli Pudding Guest Post

 Diwali, the festival of lights is around the corner.I know , you all will be busy with sweets and savory preparation.Today I'm bringing another good friend of mine to share her recipe with you all.She is Garima Sarolia from CafeGarima .Extremely warm and talented person and apart from all such a friendly person.
Visit her CafeGarima for some interesting recipes.
Now lets hear from Garima, quickly.

I am so honoured to be guest posting for my friend and very talented co-blogger Sujatha. She is my guru in South Indian cuisine and I follow her recipes with my eyes closed. She is an extremely helpful and warm person.


Recently I had a taste of a new flavour of ice cream launched by Natural’s  on occasion on Eid and loved it! They call it ‘Sheer Khurma’ and it is smooth and creamy with the rich flavour of almonds and cashews. To capture the same flavours, I made some Vermicelli pudding , infused with the flavours of almonds and cashews roasted in desi ghee. Served chilled, it was almost like a creamy kulfi and I was happy to have achieved the desired result. The family approved too J

This recipe serves four.


Full cream milk- 1 litre
Sugar- 4/5 Tbsp (or more as per the desired sweetness)
Vermicelli, roasted in ½ tsp ghee- ¼ cup
Cashews and almonds, roasted in ghee and chopped – 2 Tbsp
Pistachioes, slivered- a Tbsp (for garnishing)
Desi ghee/clarified butter- 1 tsp, to roast the vermicelli and nuts
Saffron, crushed and ground in the mortar and pestle with ½  tsp milk (this helps release the colour and the flavour)
Cardamom powder- ½ tsp



  1. Heat the milk in a heavy bottomed pan/kadhai and reduce for about 20 minutes on a medium flame stirring to avoid scalding.
  2. Meanwhile roast the vermicelli and the cashews and almonds in ghee and chop the nuts.
  3. Add the vermicelli and cook stirring for about 5 minutes till the vermicelli softens.
  4. Add the sugar and the ghee-roasted cashews and almonds. Cook stirring for another 5 minutes till the sugar has melted. Add the cardamom powder and mix well. Remove.
  5. Cool and stir in the saffron. If the pudding is too thick, ¼ cup of boiled milk may be added and mixed well.
  6. Transfer to individual serving bowls (I use terracotta bowls as they enhance the flavour of the pudding).
  7. Chill and serve topped with pistachio slivers.
Happy Diwali !

No comments:

Post a Comment

I look forward to your valuable comments!