DRY VERMICELLI

This Dessert Serves 2-4

Dry Vermicelli is an adaption of the Creamy Vermicelli Pudding. This version is exactly what the name says it to be – dry. Unlike the

Vermicelli Pudding which is more moist & liqidy, this recipe is much on the drier side but still is quite delicious.

This Vermicelli can be served hot with poppadums (papad) as a dessert.

Dry Vermicelli Ingredients:

• 2 cups (500 grams) fine vermicelli
• 100 grams butter or margarine
  
• 2 cinnamon sticks
• ½ cup full cream milk
• ¼ teaspoon cardamom (elachi) powder
• ½ teaspoon nutmeg powder
• ¼ cup white granulated sugar (as per taste)
• 3 cardamom (elachi) pods
• 2 cups hot water
• almonds (optional)

Method:

1. For this recipe I’m using the Az-Zahraa brand – its very fine strings of vermicelli.
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3. These fine vermicelli’s are the only type in stores as I have noticed the thicker ones are no longer found anywhere.
4. 
5. Bring out the butter or margarine.
6. 
7. To a pot on medium heat, add in the butter or margarine.
8. 
9. Allow it to melt.
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11. Once melted, add in the cardamom (elachi) pods & cinnamon sticks.
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13. Thereafter, add in the vermicelli.
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15. The image below is from my previous post & here you will see the thicker vermicelli which is no longer available.
16. 
17. Give it a mix.
18. 
19. As you can see this vermicelli is already quite brown so we are not going to over toast it. Allow it to toast for 2 minutes.
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21. If you are using a whiter vermicelli then allow it to toast for 5 minutes or until slightly browned.
22. 
23. Next, add in the white granulated sugar & the hot water.
24. 
25. Mix well.
26. 
27. Cover with a lid & allow to cook for 5 minutes.
28. 
29. After 5 minutes, notice how the vermicelli begins to soften.
30. 
31. Add in the cardamom (elachi) powder & nutmeg powder.
32. 
33. Pour in the milk.
34. 
35. Mix until everything is well combined.
36. 
37. Cover & allow to cook for 5 minutes.
38. 
39. After 5 minutes, give it a stir. Notice how it gets much drier.
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41. 
42. Allow it to cook, stirring after every few minutes until all the liquid has been absorbed.
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44. 
45. Once the vermicelli is more on the dry side, turn off the heat.
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47. Plate & top with tinted almonds (optional).
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49. 
50. This Dry Vermicelli can be stored in the refrigerator for up to a week.
51. 
52. It’s a perfect hot treat that is sure to warm you up.
53. 
54. Just for reference – here is the thicker vermicelli (from my older post).
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