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Coconut Milk Vermicelli Pudding!

Vermicelli pudding is one of my family's favorite puddings. I usually make this pudding during festival time. Today I am making for Onam festival, a south Indian festival.

Nuts and dried fruit are toasted and added to the pudding and used for garnish. This is really rich and creamy pudding. Usually made with cow milk. I added coconut milk for the pungent aroma of coconut. This dessert could be served chilled or warm.

Prep Time: 10 mins

Making Time: 30 minutes

Servings: 8 Servings


250 grams Roasted Vermicelli

1/4 cup Raisins

1/4 cup Cashewnut chopped

3 cups Coconut milk (2 cans)

4 cups of Whole milk

1 cup Condensed milk

3 tablespoons Ghee

1/4 teaspoon Salt

1/4 teaspoon Cardamom powder

3 cups Evaporated milk (2 cans)


  • Take ghee in a frying pan over medium heat.

  • Then add raisins and cashew nuts into the ghee and fry until lightly golden brown. Remove the cashews and raisins and keep them aside.

  • In the same pan, add roasted vermicelli and fry for 0e min on medium heat until the vermicelli turns golden brown and perfectly coated with ghee. I used roasted vermicelli so no need to fry longer time.

  • Add whole milk and bring to a boil cook for 3 to 4 mins on medium heat.

  • Then add coconut milk, evaporated milk, and condensed milk and mix well. Cook for 5 to 7 minutes on medium heat or until the vermicelli is soft and the sauce thick and right consistency. Make sure It's not too thin (cook for few more mins) or if it is too thick (add a cup of more whole milk).

  • Add salt and cardamom powder and mix well.

  • Mix the 3/4 th of the fried cashews and raisins.

  • Check the sweetness, add a couple of tablespoons of sugar if needed.

  • Turn off the heat when the pudding is a little runny, it will thicken more once it is cool after 15 to 20 mins.

  • Garnish with the rest of the fried cashews and raisins.

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