Vermicelli Bambino
- Made from high-quality durum wheat semolina (sooji/rava).
- 100% sooji with no maida (refined flour) in the standard long-cut variant.
- Quick and easy to cook, ready in about 3–5 minutes.
- Non-sticky texture that doesn’t form lumps when cooked properly.
- Suitable for both sweet and savory recipes, including upma, kheer, payasam, pulao, stir-fries, and salads.
- Gentle on the stomach and a good source of carbohydrates for energy.
| Net Quantity | 800 gm |
|---|---|
| Pack of | 16 x 800 gm |
About the Product
Bambino Vermicelli is a popular Indian vermicelli made primarily from durum wheat semolina (sooji/rava). It is commonly used for both sweet and savory dishes and is known for its non-sticky texture and quick cooking time. Bambino also offers roasted, multigrain, millet, and ragi variants.
Ingredients
Regular Bambino Vermicelli: Durum wheat semolina (sooji/rava).
Roasted Bambino Vermicelli: Hard wheat semolina (rava).
Multigrain Variant: Durum wheat semolina, barley, rice flour, soya flour, corn flour, emulsifier (INS 471), stabilizers (INS 412, INS 415).
How to Use
Upma: Cook with onions, mustard seeds, curry leaves, vegetables, and spices.
Kheer/Payasam: Simmer in milk with sugar, cardamom, and nuts.
Pulao: Cook with mixed vegetables and Indian spices.
Stir-fry: Toss with vegetables and your favorite seasonings.
Salads: Cool the cooked vermicelli and mix with fresh vegetables and dressing.
Basic Cooking Method
Boil about 3 cups of water for every 1 cup of vermicelli.
Add a pinch of salt and a little oil (optional).
Cook for 3–5 minutes until tender.
Drain excess water (if required) and use in your recipe. For roasted vermicelli, you can skip the roasting step before cooking.
| Net Quantity | 800 gm |
|---|---|
| Pack of | 16 x 800 gm |
Shipping & Delivery
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