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Vermicelli Milk Pudding Royale

A luxurious creamy milk pudding featuring tender vermicelli, saffron, cardamom, rose water, and crunchy nuts.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Custards & Puddings
Cuisine: Middle Eastern
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Pudding Base
  • 1 cup fine vermicelli broken into pieces
  • 2 tbsp unsalted butter
  • 6 cups whole milk
  • 3/4 cup granulated sugar
  • 4 cardamom pods crushed
  • 1 tsp vanilla extract
  • 1 tbsp rose water
  • 1 pinch saffron threads
  • 2 tbsp warm milk for saffron
Thickening Mixture
  • 2 tbsp cornstarch
  • 3 tbsp cold milk
Garnish
  • 3 tbsp chopped pistachios
  • 3 tbsp sliced almonds
  • 1 tbsp rose petals dried

Equipment

  • saucepan
  • whisk
  • mixing bowl

Method
 

  1. Steep saffron in warm milk for 10 minutes.
  2. Toast vermicelli in butter until lightly golden.
  3. Add milk and cardamom, then simmer until vermicelli softens.
  4. Add sugar, vanilla, and saffron milk.
  5. Stir in cornstarch slurry and cook until thickened.
  6. Remove cardamom pods and add rose water.
  7. Transfer to serving bowls and garnish.
  8. Chill before serving.

Notes

For the richest flavor, use whole milk and allow the pudding to chill overnight before serving.