Traditionally “Vermicelli” is a pasta from Italy meaning “Little worms”… Appetizing, I know! One of life’s greatest mysteries however, is how an Italian pasta made its way into Indian kitchens and became a staple, used in both sweet and savory recipes. Now that I have established that no worms are involved in the making of Vermicelli and it can be used at short notice to cater to sudden dessert urges (Wait what?! Surely, I’m not the only one who has them 🤔), let’s look at our pudding or “Kheer” recipe!
- Roasted Vermicelli – 1/2 cup
- Coconut Milk – 2 cups
- Raw Cashews – 10 to 12
- Green Cardamom Pods, bruised with a pestle – 4 to 5
- Xylitol – 4 tablespoons
- Dry roast the cashews in a thick bottomed pan on a slow flame (I prefer them brown and toasty). Set aside.
- After the pan is emptied stir in the Vermicelli and stir on low heat. I used the roasted version which is already pre-cooked and browned.
- Add the coconut milk, cardamom pods and Xylitol.
- Cook on a low heat until the mixture starts to thicken (around 12 – 15 minutes)
- Take off the heat and garnish with the roasted cashews.
Now, I’m really curious to know if anyone else uses a traditional ingredient from another cuisine in their recipes… Happy Cooking 😊