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Enjoy Vermicelli with Coconut Cream by itself or with papadums.
Vermicelli with Coconut Cream
Vermicelli with Coconut Cream is a traditional Indian dessert made with vermicelli noodles, coconut cream, sugar, and cardamom. It is often served as part of a larger Indian meal, or as an individual dessert. The vermicelli is cooked in a sweet coconut cream sauce and is usually garnished with nuts, raisins, or dried fruits.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Indian Recipes
- Method: Easy
- Cuisine: Indian
Ingredients
- 1 1/2 cups finely crushed vermicelli
- 1/2 cup desiccated coconut
- 2 cinnamon sticks
- 2 tbsp butter
- 1 liter of milk
- 1 tsp freshly ground elachi
- 1/2 can condensed milk (more if u like)
- 1 tbsp rose water
- 1 can coconut cream
Instructions
Fry and brown finely crushed vermicelli, desiccated coconut, and cinnamon sticks in the butter.
Once it is browned, add milk and cook on medium heat until the vermicelli is soft and the liquid thickens.
Add the freshly ground elachi, condensed milk, rose water, and coconut cream.
Cook for a further 10 – 15 mins and enjoy by itself or with papadums.
Notes
Prepared, tried, and tested by Irene from The Recipe Hunter: Tried and Tested Recipes from Home Chefs
Nutrition
- Serving Size: 1 mug
- Calories: 755
- Sugar: 51.7 g
- Sodium: 204.3 mg
- Fat: 18.5 g
- Carbohydrates: 87.8 g
- Fiber: 5.1 g
- Protein: 14.9 g
- Cholesterol: 37.4 mg
This is a new variation for me. I make it using saffron and regular milk,
Love variation – always good to see what others do and to try it out. Hope you will enjoy this one