EASY AND QUICK VERMICELLI RECIPES
FRUIT COLORED AND FLAVORED VERMICELLI
In a large pot, boil milk and add cardamom, sugar and cook for 4–5 minutes. Then add colored and flavored vermicelli and cook for 10 minutes. Mix vanilla custard powder, corn flour, and milk. Cook until the mixture becomes thick. Let it becomes cool, add condensed milk and milk. Add fruit cocktail, cardamom, and almonds. Topped with almonds and serve it.
In a large pot, add milk and sugar and cook until sugar becomes blended. Add cardamom and condensed milk and quickly stir it. Add u-shaped vermicelli and let them cooked for 10 minutes. Taste and add sugar and cardamoms if needed more. Remove from heat. Pour into the bowl. Garnish with almonds, peanuts, Pistachios and silver leaf. Ready and Serve it.
DRY AND BHATTAI VERMICELLI
Firstly break the Bhattai vermicelli in half. In a large pot, add ghee, sugar, cardamom, rose water and heat quickly, then add Bhattai vermicelli and cook for 20 minutes until it becomes cooked and almost dry. Taste, add sugar and green cardamoms if it is needed. Pour into the plate and garnish with almonds. Ready and serve it.
ROASTED VERMICELLI IN COCONUT MILK
In a heated boiling water add salt and vermicelli and cooked them. After this when the some few water left, remove from heat and add coconut milk and sugar and stir quickly. Pour it into the bowl and add strawberry, cardamoms, and pistachios. Ready and serve it.
In a large pan, heat the ghee and make an addition of nuts and cashew into it. Let it becomes slightly brown and the sun-dried grapes blow up, take them out of the ghee using a spoon. In the meanwhile, ghee gets cooked and add roasted vermicelli for few of minutes. Add the milk and let it come to a boil. Slow down the heat and keep cooking until it becomes thickens. Add sugar and cook until all the sugar is dissolved. Add crushed cardamoms seeds, cashew, and almonds. Ready and Serve warm.
