Vermicelli pudding
Food Recipe
Ingredients
200 grams angel hair vermicelli broken into 10 cm lengths,
350 grams caster sugar,
4 tablespoons butter,
10 lightly crushed cardamom pods,
2 tablespoons flaked almonds,
500 ml whole milk,
400 ml water,
1 tablespoon lemon juice,
2 tablespoons slivered pistachios.
Method
Melt sugar in a pan with 400ml of water. Bring to the boil. Remove from heat and set aside.
Melt the butter in a heavy pan over medium heat (a wok is ideal as it allows the water to evaporate quickly). Add the broken vermicelli and the crushed cardamom pods to the melted butter. Carefully mix well together without crushing the vermicelli. A wok spatula is perfect for this.
Fry over medium heat, stir at regular intervals to prevent the vermicelli from burning. Once the vermicelli turns to a light brown colour, add the sugar syrup. Carefully mix together.
Continue to cook over low heat. Sir at intervals to prevent the vermicelli from sticking to the pan. As the water evaporates, the vermicelli will stiffen and the butter will separate.
At this point, add the milk and bring to the boil. Stir in the lemon juice. The milk will be quickly absorbed by the vermicelli. Continue to fry for a minute or two. Add the flaked almond pieces and slivered pistachios. Continue to cook for another minute.
Pour into a buttered rectangular tray. Sprinkle dessicated coconut if you wish.
Serve hot or cold. Best served luke warm. Enjoy.
You can also allow to cool down and cut the vermicelli pudding into rectangular pieces.
Source :
Madeleine's recipe : Vermicelli pudding
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