Vermicelli Pudding

• Vermicelli – 2 ½ cups


• Sugar – 1 ½ cups


• Hot water – 5 cups


• Milk powder – 3 tbsp


• Ghee or clarified butter – ½ cup


• Cardamom powder – ¼ tsp


• Orange food colour – ¼ tsp


• Cashew nut – as required


• Salt – a pinch

1. In a kadai put ¼ cup ghee and add cashewnut and roast it till golden brown.


2. Remove the cashewnut and keep a side and add the vermicelli and fry it till golden brown.


3. When it is brown add the hot water and colour, cover with lid till it is cooked fully.


4. When all the water is evaporated add the sugar, milk powder, cardamom powder and the remaining ghee, mix well.


5. In mean time grease a plate with ghee and keep a side.


6. Mix all the ingredients well till it separates from the kadai.


7. Now switch off the stove and transfer it to the greased plate and arrange the cashewnut over it.


8. Cut it when it is set and now it is ready to serve.

Marie Biscuit Pudding

• Marie biscuit or Tea biscuit - 1 pack


• Milk - 500ml


• Sugar - 5tbsp


• Cornflour - 3level tbsp


• Cocoa powder - 3tbsp


• Coffee powder - 4 to 5 tbsp


• Nuts - for garnish

1. Dip the marie biscuit in coffee decoction (on both side) and layer them in a serving bowl.


2. Put all the biscuits like this.


3. In a pan boil milk and sugar.


4. In another bowl mix cocoa powder and corn flour. Make a paste using very little milk, take care not to form lumps.


5. When the milk boils, add this cocoa powder paste and mix well.


6. Keep string because it will start thickening immediately.


7. Switch off the stove when it thick kens.


8. While still hot pour it over the biscuits and cover the biscuits all over with the sauce.


9. Now garnish with the nuts.


10. Keep it in the fridge for 4 to 5 hours and serve it chilled.