Vermicelli Pudding (in the Microwave)

[Photo soon to come]

I am a big fan on kheer (pudding) of all kinds - be it rice, semolina, tapioca or good old vermicelli. I remember back in the school days, my best friend S's mom used to make the world's best vermicelli pudding! I have never tasted such good vermicelli pudding in my life! The last time I went to India for my wedding, she made it a point to prepare the same pudding for me when I visited her house for dinner one day! It is rich, creamy and just perfect!

After numerous trials and errors, I finally can proudly say that I have been able to replicate the taste. This time I tried making the pudding in the microwave. I don't normally use the microwave much except for making rice or reheating frozen food. I am a bigger fan of the oven which I use for practically everything. But when Srivalli sent me her event posting for microwave cooking, I was motivated to try this recipe out. Unfortunately, I could not post it in time for the event. But well, now that the recipe is ready, I have decided to post it anyway. It is pretty simple -

What Would You Need?
2-3 cups whole milk (depending on your desired level of thickness) - I use 2 cups since I like it thicker
1 cup roasted vermicelli
3 cardomoms (powdered)
3 tbsp sugar
diced almonds for garnish
raisins for garnish
few strands of saffron

What you need to do now?

First, take milk, vermicelli and sugar in a microwaveable container. Stire to ensure the sugar is dissolved. Then put it in the microwave to cook for 2 mins. Then remove and stir again, scraping the sides of the bowl. Place it in the microwave again. Repeat the process for another 10-15 mins, stopping every 2 mins to mix and scrape the milk. This is important or might have some burnt milk on the sides. There is also a possibility of milk boiling over from the container.

Once the vermicelli is softer, add almonds, raisins, saffron and cardomom. Mix well and microwave for another 2 mins. The pudding is ready to be served! It can be served hot or cold depending on personal preference. I personally prefer it cold. So I refrigerate it for a few hours before serving.


This was originally my post for MEC event hosted by Srivalli and announced by Jayashree. But alas, too late for that!