Vermicelli pudding or rangeen sawaiyan is a popular dessert in South Asian countries, particularly during the month of Ramzan. This easy vermicelli dessert is perfect for those who are new to cooking or want to whip up something quick and delicious. Here’s a step-by-step guide to making this iconic dessert:
– 250 grams vermicelli
– 1-liter milk
– 1 cup sugar
– 1 tablespoon ghee
– 1/4 teaspoon green cardamom powder
– Mixed dry fruits (optional)
1. Begin by roasting the vermicelli until it turns golden brown. You can do this on medium heat in a pan.
2. Next, add ghee to the pan and mix well to coat the vermicelli.
3. Pour in the milk and bring the mixture to a boil. Stir occasionally to prevent the vermicelli from sticking to the pan.
4. Once the milk comes to a boil, reduce the heat to low and allow the mixture to simmer for around 8-10 minutes. Keep stirring occasionally.
5. Next, add the sugar and mix well. Make sure the sugar dissolves completely.
6. Add the cardamom powder and dry fruits (if using any) and mix well.
7. Continue to cook the mixture for another 5-7 minutes or until the vermicelli is fully cooked and the pudding has thickened.
8. Turn off the heat and let the pudding cool down to room temperature.
9. Once the pudding has cooled down, transfer it to a container and let it chill in the refrigerator for at least an hour before serving.
Summary of Steps:
1. Roast vermicelli until golden brown
2. Add ghee to the pan
3. Pour in milk and bring to boil
4. Let the mixture simmer for 8-10 minutes
5. Add sugar and mix well
6. Add cardamom powder and dry fruits (optional)
7. Cook for another 5-7 minutes until vermicelli is fully cooked and pudding has thickened
8. Let it cool down to room temperature
9. Chill in the refrigerator for at least an hour before serving.
In conclusion, this easy vermicelli dessert or rangeen sawaiyan is a perfect way to end a meal, particularly during Ramadan. It requires minimal ingredients and is easy to make, yet packs a flavor punch that will leave everyone wanting more.