Hi, I am Joana. Today, I will show you a way to make salted caramel vermicelli recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Salted Caramel vermicelli Recipe
Salted Caramel vermicelli is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Salted Caramel vermicelli is something that I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook salted caramel vermicelli using 10 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Salted Caramel vermicelli:
- Take vermicelli finely crushed
- Make ready water
- Prepare sugar
- Take almond powder
- Prepare milk powder
- Make ready ghee
- Take salted caramel chocolate spread
- Get cardamom powder
- Make ready Few strands saffron
- Get Pistachios to garnish
Steps to make Salted Caramel vermicelli:
- In a heavy bottom pan heat ghee on medium flame. Add the vermicelli and roast until golden brown. Carefully add water slowly. Keep stirring as you add the water. Let it cook while stirring until all the water has absorbed.
- Add milk, almond powder and sugar and mix well. Keep stirring until thick. Add saffron and cardamom powder and mix well. Turn off the gas and transfer in a serving dish. Let it cool for few minutes. In a bowl microwave salted caramel chocolate spread for 30 seconds. Drizzle on top of vermicelli and garnish with pistachios.
So that’s going to wrap this up for this special dish salted caramel vermicelli recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
