Creamy Chocolate Vermicelli Pudding
Radhika
October 6, 2021
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Ingredients
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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 |
Directions
1.
Heat a heavy based pan and add milk to it.
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2.
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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3.
Once the milk has boiled, turn the heat down.
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4.
Now add melted chocolate and cocoa powder. Let it cook for 2 minutes.
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5.
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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6.
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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7.
Mix well and allow it to cool.
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8.
Pour the kheer into a serving glass.
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9.
Garnish with chopped pistachio, chopped almonds
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10.
Refrigerate for 4-5 hours. Served chilled.
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