When I was growing up weekends represented a foray into culinary intricacies of the world. Mainly to give my mother a respite from the daily cooking we would order takeaway. As a child I was always quite excited to trying else other than our mundane rice and curry.

An unanimous family favorite was the mutton biryani and living in the Middle East, the mutton was succulent and the spices authentically pleasing and aromatic to the eye and palate. But what really excited me about the biryani was amongst the packets of rice and raita there nestled the complimentary desert.

Encased in a silver tin foil box was the most sweetest and delicious pudding that still covets the winning prize in my eyes. A thin noodle floating in a sweet milky syrup dotted with currents and slivers of almond that floated like jewels in the sea of noodle sweetness. The Vermicelli pudding was warm and sweet and if given a chance I could eat bucket loads.

Ingredients

Vermicelli – 1/2 cup (use any small noodles if not available)

Milk – 1 to 1 1/2 cup

Sugar- 1/2 cup
 

Saffron – few strands
 

Dry fruit & nuts – 2 tsp (almonds, cashew and raisins mixed together)
 

Ghee – 1tsp (for roasting vermicelli and nuts)

Method

First roast vermicelli using a little ghee, till it turns a delectable golden color then set aside. In the same pan roast almonds and set aside for later. It is advisable to let them cool a bit.

In a heavy bottom pan heat milk, when it comes to boil add roasted and cooled vermicelli, then add sugar as well and few strands of saffron to milk. Let the vermicelli cook, it plumps a bit and milk will thicken. Add more milk or water if you need to thin the mixture.

Once milk and vermicelli have incorporated well and cooked, add toasted nuts on top.

Serve in a large bowl. This dish can be enjoyed either hot or cold.

By Mayuri Jayasinghe