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How to make vermicelli porridge

12 March, 2009, Desserts,Food & Drinks - No Comment

verVermicelli is a kind of very fine flour noodles. You can get a packet of vermicelli from any neighborhood store. Many recipes, mostly sweet dishes, are made using vermicelli, especially in Indian cuisine. Muslims have a special feast of the vermicelli porridge during their auspicious Id celebration.

Vermicelli makes for a great breakfast item too, as it is very easy to make and takes very little preparation time. Milk, sugar, cardamom are the basic ingredients you will need to make a vermicelli porridge. You can season the porridge with pistachios, almonds and raisins. If you have saffron, you can also use it to flavor the porridge.

Alternatively, instead of making the porridge entirely from milk, you can use half a can of condensed milk (about 5 ounces) with half a liter of milk. As condensed milk already has a lot of sugar, you will have to be careful in adding sugar later on.

Pour a liter of milk in a heavy bottomed pan. When it is hot enough, but not yet boiling, add about 10 ounce of vermicelli to the milk. Continuously stir the contents otherwise the milk will stick to the bottom and burn. This can spoil the porridge by lending it a burnt smell.

You can add a dollop of clarified butter available in Indian stores, or a dollop of butter while the milk is boiling. It will keep the vermicelli from sticking together and lend a unique aroma to the dish.

Keep stirring continuously on a low flame because the only way this recipe can go wrong is if the milk gets burnt and sticks to the bottom of the pan. You must stir till the milk thickens and reduces almost half to its original quantity.

For the seasoning, soak almonds and raisins in some water for 15-20 minutes. Drain and dry well. Once the milk thickens, add finely chopped pistachios, almonds and raisins. Your vermicelli porridge is ready. Serve hot or cold. This recipe can easily serve four.

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