Creamy Chocolate Vermicelli Pudding

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1litre milk (full fat)
1cup vermicelli, roasted, broken into rough 2” pieces
4tbsp sugar or as per taste
1tsp cocoa powder
100gm milk chocolate roughly chopped; melted over gentle heat
11/2 tsp cardamom powder
1tbsp almonds without skin, chopped
2tbsp pistachio, chopped for garnishing



Heat a heavy based pan and add milk to it.

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While the milk is heating, melt the chocolate separately. You can do this either in the microwave or over a pan of hot water. Put the chocolate pieces in a metal bowl over a saucepan filled with water. Heat the water. Stir gently and frequently until the chocolate has completely melted. Use a spatula to scrape the sides of the bowl as you stir.

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Once the milk has boiled, turn the heat down.

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Now add melted chocolate and cocoa powder. Let it cook for 2 minutes.

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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.

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Now add the sugar, cardamom powder and cook for 5 minutes stirring continuously. Turn the gas off and remove the pan from the gas hob.

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Mix well and allow it to cool.

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Pour the kheer into a serving glass.

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Garnish with chopped pistachio, chopped almonds

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Refrigerate for 4-5 hours. Served chilled.

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