Indian Muslims eat this sweet treat after moonrise to celebrate the breaking of the Ramadan fast. The pudding is created from vermicelli—long, very thin spaghetti.
Ingredients:
1. Break vermicelli into 3-inch pieces.
2. Heat ghee in heavy saucepan. Add raisins, almonds, and vermicelli pieces. Brown lightly.
3.Add milk and bring to a boil, stirring frequently.
4. Reduce heat and simmer vermicelli until soft (about 10 minutes).
5.Stir in sugar and cardamom, remove from heat, and allow to thicken.
6.Serve warm.
Preparation time: 5 minutes
Cooking time: 15 minutes
Serves 4
- 4 oz. vermicelli
- 1 tbsp. ghee or unsalted butter
- 1/4 c. raisins
- 1/4 c. sliced almonds
- 21/2 c. whole milk
- 1/2 c. sugar
- 1/2 tsp. ground cardamom
1. Break vermicelli into 3-inch pieces.
2. Heat ghee in heavy saucepan. Add raisins, almonds, and vermicelli pieces. Brown lightly.
3.Add milk and bring to a boil, stirring frequently.
4. Reduce heat and simmer vermicelli until soft (about 10 minutes).
5.Stir in sugar and cardamom, remove from heat, and allow to thicken.
6.Serve warm.
Preparation time: 5 minutes
Cooking time: 15 minutes
Serves 4
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