This Vermicelli Porridge is creamy, aromatic, and beautifully comforting. It’s a simple yet elegant dish that brings together warm spices, rich milk, and delicate noodles in every spoonful.
Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!
The more countries I study, the more I see trends. This recipe is one that falls into a trend of rich creamy milk and warm spices, being combined with rice or noodles to make a dish that is comforting and deliciously rich. Like Caakiri from the Democratic Republic of the Congo, Arroz con Leche from Mexico, Muhammar from Bahrain or Rice Porridge from Chad, there are so many countries that have mastered some version of this combination!
This Vermicelli Porridge is a warm, creamy, and comforting dessert made with toasted vermicelli, milk, and fragrant spices like cardamom, cinnamon, and saffron. Studded with raisins and nuts, this sweet vermicelli pudding recipe is rich, lightly spiced, and perfect for breakfast, dessert, or a cozy treat any time of day.
Recipe Origin
Vermicelli porridge is enjoyed in many cultures across South Asia, the Middle East, and East Africa, with each region offering its own variation. It may have originated in China, originally using rice as the base. This version is inspired by traditions from Mauritius, where dishes often reflect a blend of Indian, African, and European culinary influences.
In Mauritian cuisine, sweet vermicelli dishes are commonly served for breakfast, special occasions, or religious celebrations. Similar recipes can also be found in Indian cuisine (often called seviyan kheer) and across the Middle East, where vermicelli is cooked in milk and flavored with spices, nuts, and dried fruits.
Why Make This Vermicelli Porridge
- Creamy and Comforting: This dish has a rich, silky texture that makes it perfect for a cozy breakfast or dessert.
- Warm, Aromatic Flavors: Cardamom, cinnamon, and saffron infuse the porridge with beautiful, fragrant notes.
- Easy Yet Elegant: With simple ingredients and straightforward steps, this easy vermicelli pudding feels special without requiring complicated techniques. A great way to explore the cuisine of Mauritius!
Key Ingredients for Vermicelli Porridge
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Ghee: Adds richness to the porridge and enhances the flavor of the toasted ingredients.
- Vermicelli noodles: Thin pasta that cooks quickly and gives the porridge its signature texture. You might find roasted vermicelli at the store but I find I get better results when I toast it myself.
- Whole milk: Creates a creamy base for the pudding. You can substitute with any other milk if you prefer.
- Saffron threads: Add a delicate floral flavor and golden color. If you want a truly floral taste, you can add rose water instead or in addition.
- Cardamom pods & cinnamon stick: Infuse the dish with warm, aromatic spice.
- Raisins: Provide natural sweetness and a soft texture. Feel free to leave them out if you’re not a fan of raisins!
- Almonds & pistachios: Add crunch and nutty flavor. Add different nuts if you have them, or omit these if you don’t like them.
- Granulated sugar: Sweetens the porridge to taste and also contributes to a sticky, delicious texture.
- Salt: Not a traditional part of the recipe but a small amount enhances and balances the flavors.
How to Make Vermicelli Porridge
Step 1: Toast the nuts and spices until fragrant and toasted. Then toast the vermicelli in ghee until lightly golden.
Step 2: Pour the milk and saffron threads into the pot and gently simmer.
Step 3: Add the toasted vermicelli to the milk and cook.
Step 4: Stir in the sugar, salt, and some of the reserved nut mixture and stir until everything is well combined and creamy.
Step 5: Spoon into bowls and top with the remaining nuts and raisins.
Expert Tips for the Best Vermicelli Porridge
- Toast the vermicelli for extra flavor. While some recipes skip this step, it adds a delicious nutty depth.
- Stir frequently while cooking. This prevents the milk from sticking or scorching.
- Adjust sweetness to taste. You can easily add more or less sugar depending on your preference.
- Add rose water for extra aroma if you want a more floral flavor.
- Serve immediately or adjust consistency later. The porridge will thicken as it sits, so add a splash of milk when reheating if needed.
Recipe FAQs
Yes. It can be made ahead and reheated, though it will thicken as it sits. Simply add a bit of milk when reheating to loosen it.
Yes. While whole milk gives the richest texture, you can substitute with other types of milk if needed.
Salt isn’t always traditional, but a small amount helps enhance and balance the sweetness and spices.
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Vermicelli Porridge (Creamy Sweet Vermicelli Pudding from Mauritius)
Ingredients
- 1 tbsp ghee, divided
- ¼ cup raisins
- 3 green cardamom pods
- 1 cinnamon stick
- 2 tbsp chopped almonds
- 2 tbsp chopped pistachios
- 1 cup vermicelli
- 3 cups whole milk
- ½ tsp saffron threads
- 3 tbsp granulated sugar
- ⅛ tsp salt
Instructions
- Add ½ tbsp ghee to a medium pot and stir until it melts completely.
- Add ¼ cup raisins, 3 green cardamom pods , 1 cinnamon stick , 2 tbsp chopped almonds , and 2 tbsp chopped pistachios to the pot. Stir over medium heat for 3-4 minutes, or until the almonds start to toast. Remove from the pot and set aside. Once it has cooled down a bit, pick out the cinnamon stick and cardamom pods. Reserve the nuts, and discard the cardamom/cinnamon.
- Add another ½ tbsp ghee to the pot and add 1 cup vermicelli over low-medium heat. Stir for a few minutes until the vermicelli noodles toast, then remove from the pot and set aside.
- Add 3 cups whole milk to the pot along with ½ tsp saffron threads. Heat the milk over medium heat for 5-8 minutes until the milk starts to steam and simmer. Stir the milk occasionally.
- Add the vermicelli to the pot and cook for about 4-5 minutes or until the vermicelli noodles are cooked, stirring constantly.
- Add about 2 tbsp of the reserved raisins/nuts mixture back into the pot along with 3 tbsp granulated sugar and ⅛ tsp salt and stir to combine.
- Serve the vermicelli pudding in a bowl with the garnishment spooned on top. Enjoy!
Video
Notes
- Toast the vermicelli for extra flavor. While some recipes skip this step, it adds a delicious nutty depth.
- Stir frequently while cooking. This prevents the milk from sticking or scorching.
- Adjust sweetness to taste. You can easily add more or less sugar depending on your preference.
- Add rose water for extra aroma if you want a more floral flavor.
- Serve immediately or adjust consistency later. The porridge will thicken as it sits, so add a splash of milk when reheating if needed.
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