Cocoa N Saffron Vermicelli Pudding

A milk based pudding/payasam flavored decadently with Cocoa,Saffron threads,garnished with dry fruits plus nuts.This is my mom's specialty that I made today for TamiZh New Year.Well mom makes it minus the Cocoa powder. I borrowed her recipe and added some Zing. So how do you like it?Sending this as an entry to PrestoPastaNights hosted @ More than Words. For more pudding choices go here and check the links for at-least half a dozen puddings from there. Enjoy!

 

 

Ingredients:

• Vermicelli(Semolina) - 1/2 cup
• Whole Milk - 3 cups
• Cocoa Powder - 2 tbsp
• Raisins, Craisins - 1 tbsp each
• Cashews - 2 tbsp
• Sugar - 4 tbsp
• Saffron threads - 1 tsp, soaked in 2 tbsp of warm milk
• Butter or Ghee(Clarified Butter) - 2 tbsp
• Cardamom - 3 pods, smashed and shells discarded

Procedure:

• In a skillet, heat a tbsp of butter and fry the nuts until browned. Add the dry fruits at the very end and saute quickly until they are slightly plumped.Set aside.
• In the same skillet, add another tbsp of butter and add the Vermicelli.Brown it and set aside.
• In a thick saucepan, heat the milk, add cardamom, cocoa powder and sugar. Keep stirring constantly for 5 -10 minutes until they are evenly incorporated.
• Add the vermicelli and cook for 10 more minutes. Pour the milk soaked saffron threads and switch off stove.
• Transfer the pudding to a serving dish and garnish with browned nuts and dry fruits.
• Serve warm or chilled.

Makes 3-4 servings.

Note:

• The pudding thickens after a while. Cold milk can be added if a lighter consistency is preferred.
• Cocoa in the pudding makes it slightly bitter. Adding more sugar helps or enjoy as is.

Enjoy!