
Vermicelle Mauritian Recipe
My mother used to cook us this after-school snack before sending us to our rooms to finish our schoolwork. This is consumed in Mauritius for breakfast or as a sweet treat in the afternoon with a hot cup of vanilla tea. By omitting the conventional butter and milk, I was able to make this dish dairy-free. I also added other flavors and nuts, which I believe enhance the flavor even further.
Serves: 4
Prep Time: 15 Min
Cook Time: 20 Min
Total Time: 35 Min
Ingredients
- Roasted vermicelli, 125 grams
- raisins, 1 tbsp
- 1 teaspoons roughly chopped almonds
- 3 Crushed cardamons
- 50 g of sugar
- 3 1/2 glasses of milk
- 1 cinnamon stick
- Ghee, two tablespoons (clarified butter)
Instructions
- Ghee is heated in a pan.
- Add the cinnamon stick, cardamom pods, raisins, and almonds, chopped.
- 1 minute of stir-frying
- Add the milk, then simmer it on low heat.
- Add the sugar and whisk carefully as the milk begins to boil.
- Add the roasted vermicelli and continue stirring until all of the milk has evaporated.
- The pudding should be poured onto a greased shallow dish and let to set.
- Serve as a dessert after being chilled or serve with tea.
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