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12 December 2012,03:53 by
J.Sujatha

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FINE VERMICELLI CONDENSED MILK PUDDING

Serves :
4

Preparation Time :
2 hours 20 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Soak the pistachio nuts for about 2 hours to soften them, peel and slice them and set aside with the flaked almonds.
  • Now fry the vermicelli in the ghee, take great care not to burn them.
  • Heat the ghee in a deep, heavy-based saucepan and fry the nuts until a shade darker.
  • Remove and place on kitchen paper, Lower the heat and pour in the milk and vermicelli, turn up the heat to medium and bring to the boil, and simmer for 5 minutes until the pudding is fairly thick.
  • Now add the condensed milk and continue cooking for about 7 minutes, stir to prevent it sticking to the bottom.
  • Taste for sweetness, pour into a serving dish and garnish with the fried nuts.

INGREDIENTS

  • 50 grams unsalted pistachio nuts 
  • 50 grams flaked almonds 
  • 3 tablespoons ghee or unsalted butter
  • 200 grams fine Indian vermicelli (sevian) 
  • 1 litre milk 
  • 150 grams condensed milk

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