Vermicelli dessert (Parippu pradhaman)

Name: Vermicelli dessert (Parippu pradhaman)
Yield: 8 servings
Cuisine: Boil
Ingredients: 200.00 g vermicelli; 0.00 salt pinch; 125.00 ml molasses; 5.00 ml ginger ground; 500.00 ml coconut milk; 20.00 ml butter; 100.00 ml raisins seedless; 100.00 ml cashew nuts

8 servings

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Starch

By Food24 November 03 2009

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Ingredients (8)

200.00 g	vermicelli
0.00	salt — pinch
125.00 ml	molasses
5.00 ml	ginger — ground
500.00 ml	coconut milk
20.00 ml	butter
100.00 ml	raisins — seedless
100.00 ml	cashew nuts

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Method:

Cook the vermicelli in a little water until just tender.
Add the salt, molasses, ginger and coconut milk.
Simmer until completely soft and almost all the milk has been absorbed.
Melt the butter and stir-fry the raisins and cashew nuts until the nuts are browned.
Sprinkle over the pudding and serve lukewarm.