Recipe : Fruit Vermicelli Pudding
Preparation Time : 45 minutes
Serves : 4-5
Vermicelli – 1 cup (coarsely broken)
Sliced almonds – ¼ cup
Chopped pistachio – ¼ cup
Sultanas (golden raisins) – 1/3 cup
Ghee – 6 tbsp
Dates, stoned (pitted) and thinly sliced – 1/3 cup
Full cream/whole milk – 5 cups
Brown sugar/granulated sugar – 4 tbsp
Saffron – a few threads
Heat 4 tbsp of ghee in a frying pan and sauté the vermicelli until golden brown. (If you are using the Italian variety, sauté it for a little longer).
Remove and set aside.
Heat the remaining ghee in a separate pan and fry the nuts, sultanas and dates over a medium heat until the sultanas swell. Add to the vermicelli and mix gently.
Heat the milk in a large heavy pan and add the sugar. Bring to a boil and add the vermicelli mixture and let the liquid return to a boil, stirring constantly.
Reduce the heat and simmer until the vermicelli is soft and you have a fairly thick pudding.
Stir in the saffron and cook for one minute more.
Serve hot or cold.