Happy Friday, Foodies!
Believe it or not but this post has been lying my drafts folder so long. And by long, I mean REALLY long.
Do you want to know how long?
I actually made this pudding before spring had even started. So that means I made this last winter. It was somewhere during February – March.
“Are you kidding?”
“I don’t believe it?”
“How could you keep a CHOCOLATE post without sharing for that long?”
I know these might be your next questions.
And my answer would be; “Yes, yes, yes. What I wrote here is 100% true. I clicked these images earlier this year. But I made this pudding so many times after that too.”
And the following might be your subsequent questions:
“What took you so long to share this chocolatey post?”
“Why didn’t you share it earlier?”
And I would say something like this: “Well, I clicked these images at a time when I was sharing so many chocolate posts. So I decided not to share this then.”
At that time I thought, “this is not the right time to share this chocolatey post, so I should not share this now. I think, I should share this sometime later.”
Also another thing was that I just wasn’t 100% sure when I wanted to share this YUMMY pudding with you. I was waiting for the perfect time.
Thereafter it took me a while before I finally convinced myself that this day is the perfect to share this recipe with you guys.
I assume sometimes some recipes just need months. This recipe is amongst one of those! I think I was thinking something like this, “In coming 5 months this recipe would be more delicious. This will soak in all the goodness of chocolate and a nice aroma of cardamom!” I think it grew into awesomeness in my head. 😉
I know it sounds really weird, but sometime things just work like this in the mind, without any logical reasoning! Does that mean I was playing a fallacy with myself! May be it was an unconscious fallacy, which I didn’t know. 😉
And also every time I decided to share it, I always thought I will share it next time. And that NEXT TIME did not come till yesterday. Well it came today, and you are reading this post. As the wise men say “whatever happen happens for a reason”. I think that’s true.
See, this is summer. And we all want some chilled desserts during summer. So this creamy chocolate vermicelli pudding fits well here. This is all we want to have at the end of a summer day. A creamy, sweet, chocolatey pudding. Uuummm. So, finally the wait is over now.
I did which was long due. I feeling so relaxed now. *Sigh*.
Let’s come to this quick and easy pudding.
This has some good quality milk chocolate. Yeah! Everyone loves chocolate. It has a little cardamom too.
This recipe can be made with full fat milk or semi-skimmed milk, either way it’s an AWESOME idea.
So yeah, I just don’t want to force you to add a particular type of milk for this recipe. Go with whatever your heart desires. I made this with either milks. You know I am a chocolate lover. So anything with chocolate is LIKED for me.
If you are also a chocolate lover, you need to try this pudding.
If you are a cardamom lover, you need to try this pudding.
And if you are the one who loves vermicelli + chocolate, this is a must try dessert for you.
By saying this I have covered everyone. So anyone who is reading this can enjoy this pudding.
I seriously insist you to try this one — you would simply love it.
Adoria and I totally licked-off this pudding out of these glasses. I mean we really did it! 🙂 This is what I call a Mommy Baby love! 🙂
This Creamy Chocolate Vermicelli Pudding is one of its kind. I mean just perfect.
If you are looking at all that chocolate and cardamom and nuts and vermicelli in a one dish, this is it for you. It’s the perfect solution!
And maybe my favorite part about the entire recipe is the fact that it is super quick, easy and ready in 25 minutes. It’s so easy to make. Really easy!!
It’s a winner. Why? Because:
- It has milk chocolate
- It has vermicelli
- It has cardamom
- It has nuts
- It has milk
So, that’s how it is a winner.
You boil milk. Add chocolate and boil again. Add vermicelli and boil till vermicelli is soft and pudding is thick in consistency. Add sugar, cardamom and boil some more.
Top with chopped nuts and and banana, if you wish. And this super simple, quick and delicious pudding is ready to serve warm or cold. You can use whichever way you prefer.
Yeah! Super simple, healthy and delicious dessert is ready.
Yippeeee for this pudding and weekend!
Let’s learn to make this quick and creamy chocolate vermicelli pudding.
Happy Weekend Guys!
Heat another pan, and add milk to it. Once the milk has boiled add melted chocolate and cocoa powder. Let it boil for 2 minutes. 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. Add sugar, cardamom powder and cook for 5 minutes. Remove from heat. Mix well, and let it cool. Pour into a serving glasses. Garnish with chopped pistachio, chopped almonds and sliced bananas.
- milk – 1 ltr
- roasted vermicelli, broken into rough 2” pieces – 1 cup
- sugar - 3 tbsp or as per taste
- cocoa powder - 1 tsp
- milk chocolate, roughly chopped and melted - 100 g
- cardamom powder – 1 tsp
- almonds, chopped – 1 tbsp
- pistachio, chopped for garnishing – 1 tbsp
- banana slices for garnishing
- Heat another pan, and add milk to it.
- Once the milk has boiled add melted chocolate and cocoa powder. Let it boil for 2 minutes.
- 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.
- Add sugar, cardamom powder and cook for 5 minutes.
- Remove from heat.
- Mix well, and let it cool. Pour into a serving glasses.
- Garnish with chopped pistachio, chopped almonds and sliced bananas.
- Refrigerate for 4-5 hours. Served chilled Enjoy!