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.
Serve hot or cold. Best served luke warm. Enjoy.
You can also allow to cool down and cut the vermicelli
pudding into rectangular pieces.
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Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe.
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