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.

Vermicelli or Semya Cake

This dish was tried by me, actually I was thinking of making kheer but I thought I should try some thing different, so the result is this.

• Vermicelli - 1 cup
• Sagu or sabudana – ¼ cup
• Sugar – as required
• Cardamom powder – ½ tsp
• Salt – a pinch
• Milk –1 cup
• Ghee - as required
• Cashewnut - as required
• Raisins - as required

1. In a pan put ghee and fry the cashew nut till golden brown.
2. In a pan put 2 tbsp of ghee and put the vermicelli and fry till golden brown and now put water to cook.
3. In another wok fry the  sagu till it pop up and then add water to that so that it cook nicely.
4. Now put the sagu to the vermicelli and add the milk, sugar, salt and cardamom powder, cook it till dry.
5. Now add the fried cashewnuts to this.
6. In a mean time apply ghee to the plate and transfer it.
7. Let it cool and now cut in to pieces as desired.
8. It is ready to serve.

Vermicelli kheer or Payasam

• Vermicelli - 1cup
• Ghee - 2tbsp
• Milk - 4cup
• Water - 2cup
• Sugar - 1 or 1/2 cup
• Sabudhana or Jawarisi or sago - 1/4 to 1/2cup
• Cardamom Powder - 1/4 tsp
• Cashew nut - 10
• Raisins - 10

1. In a kadai put the vermicelli in the ghee until golden brown colour. Keep it aside.
2. In the same kadai fry the sago till it pop up. Keep this also a side.
3. Fry the cashew and raisins. Keep aside.
4. In a vessel boil the water. To this add the sago and cook it well. Till it become transparent.
5. In another vessel boil the milk. Add the fried vermicelli and cook for 10 - 15 minutes.
6. Now add the boiled sago, sugar,raisins,cashew and cardamom powder.
7. Mix  well, boil for at least 5 minutes.
8. Now it is ready to serve.