Poudine vermicelle : vermicelli pudding

Poudine vermicelle

Poudine vermicelle


  • 1 sachet of 375 g roasted vermicelli
  • 75 g of ghee
  • 125 g of sugar (or more upon taste)
  • 65 g of raisins
  • 65 g of tapered almonds
  • 575 ml of milk
  • 50 g of  dessicated coconut
  • 1 cinnamon stick
  • 8 cardamom pods


In a heavy bottomed pot melt the ghee. Add cinnamon, cardamoms, raisins, and almonds, stir and cook for 2 minutes. Add the milk and cook the mixture until boiling. Then add sugar and mix until all the sugar has melted.

Add the vermicelli and cook over low heat, stirring occasionally, until most of the liquid has evaporated and that the vermicellis are very soft. Remove the cinnamon stick and pour this mixture into a buttered pan and let stand for a few hours.

Sprinkled with the dessicated coconut and cut into bites and eat or leave them in the fridge and eat vermicelli cold.

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