Easy Vermicelli & Fine-Pasta Milk Dessert
This creamy vermicelli milk dessert transforms humble fine pasta into a luxurious, fragrant treat in just 15 minutes. Toasted vermicelli, cardamom, saffron, and crunchy cashews come together in a silky milk base for an elegant homemade indulgence.
Equipment
- Heavy-bottomed saucepan
- Wooden spoon or heat-resistant spatula
- Measuring cups and spoons
- Kitchen timer
- Small bowl for soaking saffron
Ingredients
For the Pudding Base
- 2 cups whole milk or a mix of whole and condensed milk for richer texture
- 1 cup fine vermicelli pasta broken into 1-inch pieces
- 3 tablespoons ghee or clarified butter
- 1/4 cup sweetened condensed milk optional, for extra creaminess
- 1 tablespoon powdered sugar adjust to taste
- 1 pinch salt
For the Aromatics & Garnish
- 1/4 teaspoon cardamom powder
- 1 pinch saffron strands optional, soaked in 2 tbsp warm milk
- 2 tablespoons cashews chopped
- 2 tablespoons raisins
Instructions
- Measure out all ingredients into small bowls before you begin. Break the fine vermicelli into 1-inch pieces and chop the cashews into small, even pieces. If using saffron, soak a pinch in 2 tablespoons of warm milk for 5 minutes to release its color and flavor.
- Heat 2 tablespoons of ghee in your saucepan over medium-high heat. Once hot and foamy, add the broken vermicelli and stir constantly for 2 to 3 minutes until the pasta turns light golden brown and gives off a nutty aroma.
- Add the chopped cashews and raisins to the toasted vermicelli. Stir for another 30 seconds to 1 minute, until the nuts become fragrant and slightly darker. Keep the heat at medium-high so they don't burn.
- Reduce heat to medium. Pour in the whole milk slowly while stirring continuously to prevent lumps from forming. Keep stirring as the mixture comes to a gentle simmer.
- Once simmering, reduce heat to medium-low and cook for 5 to 7 minutes, stirring occasionally to prevent sticking. The pasta should become tender and the milk should thicken slightly, with small bubbles regularly breaking the surface.
- If using condensed milk, stir it in now for extra creaminess. Add the powdered sugar and salt, stirring well. Taste and adjust sweetness, remembering that flavor intensifies as the dessert cools.
- Sprinkle in the cardamom powder and pour in the saffron-soaked milk if using. Stir well and cook for 1 to 2 minutes more, until the aromas become noticeably more fragrant.
- Remove the saucepan from heat and let the dessert cool for 2 to 3 minutes. Transfer to serving bowls, garnish with extra cashews and raisins, and serve warm or at room temperature.
Notes
Toast the vermicelli only until light golden, as it continues cooking once the milk is added and dark toasting turns bitter. Add cold milk gradually while stirring to avoid lumps. For a thicker pudding, simmer longer or use less milk; for a pourable consistency, add extra milk in small increments. Store in an airtight container for up to 3 days; it thickens as it cools, so reheat gently with a splash of milk. Try variations with rose water, pistachio powder, coconut milk, or a touch of vanilla or almond extract. For a vegan version, use coconut or almond milk and vegan butter in place of ghee.