I first tried this rich, sweet and creamy pudding in India and fell in love with it. I couldn't wait to recreate it at home... so here is my lighter version!
Recipe (Makes approx 3/4 portions)
1 cup broken rice vermicelli
1 tsp light olive oil or ghee
1 litre semi skimmed milk
Stevia sweetener to taste
1/2 tsp cardamon powder
large pinch saffron strands (soaked in a little milk)
1/4 cup raisins
20g cashew nuts
20g almonds
15g pistachios
Method:
Heat olive oil in a large pan and then add the broken vermicelli. Fry until the vermicelli starts to brown. Turn off the heat.
Roast the nuts in the oven (180ºC) for about 10 minutes until golden brown.
Heat the milk in a large saucepan until it just starts to boil. Take it off the heat while you add the vermicelli (otherwise it tends to boil over). Give it a stir, add the raisins and then lower the heat until the milk is just bubbling. It will take about 25 minutes for the milk to reduce down and thicken. You will need to keep an eye on it near the end as it starts to stick to the pan and can easily burn.
Add the cardamon powder, saffron, sweetener and stir well. (The pudding is naturally sweet with the milk and raisins, so I didn't think it needed much sweetener).
Add the nuts and reserve a few for decoration.
Enjoy!
Nutrition:
Per serving:
Cals: 345
Fat: 14g
Carbs: 37g
Protein: 16g
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