Vermicelli Cardamom Pudding


1 liter water
1 packet 8gm agar-agar strands
2 screwpine leaves -knotted
300gm sugar
25gm cornflour mix with 1/4 cup water

Top layer
50gm Indian vermicelli
80ml evaporated milk (Ideal brand)
1/2 tsp cardamom essence
a few drops yellow colouring
1 tbsp rose water

Bottom layer
80ml coconut cream
a pinch of salt

In a pot, wash the agar agar strands and heat in with 1 liter of water and knotted screwpine leaves.
Once the agar agar dissolves, add in sugar and leave to simmer until sugar dissolves as well. Leave to simmer until liquid reduce to quarter. Strain, discard the screwpine leaves and separate into two different parts and leave to simmer gently for 2 mins. In one pot, mix in  ingredients for top layer except  rose water. Pour in half the cornflour mixture and thicken the pudding. Before pouring into moulds, add in rose water. Stir and slowly pour into moulds. Refrigerate for 10mins. Meanwhile for bottom layer, add in coconut cream and salt and stir. Mix in the remaining cornflour mixture to thicken the pudding. Then pour onto the yellow layer and refrigerate for at least 4 hours before cutting and serving.

Note: I use the vermicelli that we use for payasam , which can be purchased from any indian grocery shops. You can get the cardamom essence as well from there.


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