A chocolatey twist to the traditional Indian vermicilli kheer /pudding for Diwali.

I made this dessert for Asda’s Diwali Flavours Fiesta . It is creamy, rich and smooth dessert. I topped it with dried rose petals and white chocolate pieces. It was a super hit !

Creamy Chocolate Vermicelli Pudding

Serves 4-6

Ingredients

• 1 ltr milk
• 1 cup vermicelli – roasted, broken into rough 2” pieces
• 3 tbsp sugar or as per taste
• 1 tsp cocoa powder
• 100g milk chocolate, roughly chopped and melted
• ½ tsp cardamom powder
• 1 tbsp almonds, chopped
• 1 tbsp pistachios, chopped
• Rose petals (optional)
• White chocolate buttons for garnish

 Instructions

1. Heat a heavy based pan and add milk.
2. Once the milk has boiled, add melted chocolate and cocoa powder. Let it boil  for a further 2 minutes.
3. Turn the heat to medium. Add the roasted vermicelli to the milk and cook on medium heat for 10-15 minutes, or until the vermicelli is soft. Keep stirring.
4. Add sugar and cardamom powder, then cook for 5 minutes. Keep stirring.
5. Remove from heat, mix well and set aside to cool.
6. Pour into serving glasses and garnish with chopped pistachios and almonds.

Refrigerate for 4-5 hours. Serve chilled