A delicious creamy dessert made with the finest vermicelli pasta and prepared very quickly.

  • Prep Time 10 minutes
  • Cook Time 20 minutes
  • Servings 6 servings
  • Calories 220 kcal
  • Author Helen Bühner


Ingredients for cooking:

  • 150g butter
  • 300g vermicelli
  • 40g sugar
  • 40g desiccated coconut
  • 2 sticks cinnamon
  • 3 cardamom pods (press to open)
  • 250ml Milk
  • 125ml fresh cream
  • 1 teaspoon Vanilla essence
  • 4 teaspoons ground almonds
  • Pinch of salt

Serving Ingredients:

  • 50g roasted coconut
  • 10g Pistachio
  • 10g Shredded almonds
  • 1 teaspoon Ground cinnamon
  • 2 twigs of mint leaves



  1. Heat the pot, add the butter to the pot.
  2. When the butter forms bubbles, add cinnamon sticks, cardamom pods (Remove the shell, use only the seeds). Mix well.
  3. Add the vermicelli and fry until golden brown.
  4. Add the milk, fresh cream and mix well.
  5. When this begins to cook add the vanilla essence.
  6. Reduce the heat to low heat and let this simmer for 10 minutes.
  7. Add the sugar, ground almonds and mix well.
  8. Let this simmer for 5 minutes.
  9. Ready to serve.

Before Serving:

  1. Sprinkle with cinnamon and roasted coconut.
  2. Decorate with pistachio and almonds.
  3. Decorate with mint leaves.
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