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Creamy Vermicelli Pudding with Nuts is a rich, lightly spiced dessert made with milk, cardamom, and rose water. Perfect for an easy homemade treat with a soft texture and nutty finish.
This Creamy Vermicelli Pudding with Nuts is smooth, lightly spiced, and finished with a nutty crunch. It’s a lovely dessert when you want something simple but satisfying.
Vermicelli with rose water, cardamom, evaporated milk, almonds and pistachios.
Why you will love and enjoy this Creamy Vermicelli Pudding with Nuts
- It’s quick to make but tastes like something special
- The warm spices and rose water give it a lovely aroma
- You can serve it warm or slightly chilled, depending on how you feel at that moment
Creamy Vermicelli Pudding with Nuts
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings depending on size 1x
- Category: Desserts
- Method: Easy Cooking
- Cuisine: Asian
Description
This is one of those comforting, gently spiced desserts that comes together without much fuss. It’s creamy, lightly sweet, and the toasted nuts give it just the right bit of texture.
Ingredients
- 1/3 cup – 75 g butter
- 2 cloves
- 1 cinnamon stick
- 2 cardamom pods, lightly crushed
- 1/2 cup vermicelli
- 1/4 cup sugar
- 1/4 cup water
- 1 cup milk
- 1 tin evaporated milk (170 g)
- 1/2 tsp rose water
- Pinch of nutmeg
- 10 pistachio nuts, roughly chopped
- 5 almonds, sliced
- 2 Tbsp desiccated coconut
Instructions
- In a medium saucepan, melt 75 g butter over medium heat.
- Add 2 cloves, 1 cinnamon stick, and 2 crushed cardamom pods and let them fry gently for about 2 minutes until fragrant.
- Add 1/2 cup vermicelli and stir continuously.
- Pour in 1/4 cup of water and add 1/4 cup of sugar.
- Stir and let it simmer until most of the water has evaporated and the vermicelli softens slightly.
- Add 1 cup milk and the full 170 g tin of evaporated milk, stirring well to combine.
- Lower the heat and let it simmer gently, stirring often so it doesn’t stick to the bottom.
- Once it starts to thicken to your liking, stir in 1/2 tsp rose water and a pinch of nutmeg.
- Taste and adjust the sweetness if needed; you might want just a touch more sugar depending on preference.
- In a small pan, lightly toast 10 pistachio nuts, 5 sliced almonds, and 2 Tbsp desiccated coconut until just fragrant.
- Stir about 3/4 of the toasted nut mixture into the vermicelli pudding, saving the rest for garnish.
- Spoon into serving bowls and top with the remaining toasted nuts and coconut.
- Serve warm or at room temperature.
Equipment
Buy Now → Notes
Prepared, tried, and tested by Preshana
Nutrition
- Serving Size: 1
- Calories: 264
- Sugar: 17.4 g
- Sodium: 86 mg
- Fat: 13.1 g
- Saturated Fat: 7.7 g
- Trans Fat: 0 g
- Carbohydrates: 31.7 g
- Fiber: 1.2 g
- Protein: 6.2 g
- Cholesterol: 27.7 mg
This Rich and Creamy Vermicelli Pudding with Nuts is a soft, comforting dessert with warm spices and a hint of floral sweetness. It’s easy to adjust depending on how rich or light you like it. I’d love to hear how you make it your own.
This Creamy Vermicelli Pudding with Nuts offers a smooth, comforting texture with just enough warmth from the spices and a gentle hint of rose. It’s easy to prepare, flexible to adjust, and brings together simple ingredients into something that feels thoughtful and satisfying.
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