Vermicelli Pudding with Milk and Nuts

This dessert from Saidaty Kitchen is easy and quick to prepare, perfect when your family wants a simple, delicious treat without much effort. It combines the crunch of toasted vermicelli with the creamy, rich pudding texture flavored with milk, making it irresistible for both kids and adults.

Cooking Time: 40 minutes

Serves: 3 people

Ingredients

• Vermicelli (Pakistani type): 200 g

• Unsalted butter: ½ cup

• Milk: 1 ½ cups

• Sugar: ½ cup

• Cornstarch: 4 tbsp

• Vanilla extract: 1 tsp

• Clotted cream (Qishta): 170 g

• Pistachios: as desired (chopped, for garnish)

Instructions

1. Over medium heat, melt the butter in a large skillet.

2. Add the vermicelli broken into small pieces and stir constantly until it turns light golden brown. Be careful, as it can burn quickly.

3. Add the clotted cream to the toasted vermicelli and mix well so that all the vermicelli is coated, then remove from heat.

4. In a separate pot, mix the milk, sugar, and cornstarch while cold until the cornstarch dissolves completely.

5. Place the pot over medium heat and stir continuously with a whisk until the mixture thickens. Add vanilla and mix well.

6. Pour half of the toasted vermicelli into a baking dish or serving cups, spread evenly, and press gently.

7. Pour the creamy milk mixture over the first layer of vermicelli, then top with the remaining toasted vermicelli.

8. Refrigerate for at least 2 hours until fully chilled and set.

9. Garnish with pistachios or other nuts just before serving.