by shayma
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2 tablespoons corn or sunflower oil Ask a question about this ingredient
75 grams Vermicelli, broken by hand into small pieces (found in Pakistani or Indian specialty stores) Ask a question about this ingredient
5-7 cardamom pods, seeds extracted, pods discarded Ask a question about this ingredient
2 liters full-cream milk Ask a question about this ingredient
3/4 liters full cream Ask a question about this ingredient
3/4 cups sugar, (you may want to add 1 or 1.5 cup, depending on the intensity of sweetness you prefer) Ask a question about this ingredient
200 grams slivered almonds (reserve some for sprinkling on top before serving) Ask a question about this ingredient
100 grams golden sultanas Ask a question about this ingredient
Having a large, heavy-bottomed pan is a pre-requisite for preparing this pudding as the sugar and milk burns rather easily if using a light-bottomed pan;
Ask a question about this stepPlace pan on medium-high heat and add cardamom seeds and vermicelli. Sauté for 3-5 minutes, stirring constantly till the cardamom is fragrant and the vermicelli begins to change colour slightly;
Ask a question about this stepAdd milk, full cream, sugar, almonds, raisins and stir;
Ask a question about this stepTurn heat to low and let it simmer, uncovered, for 1 -1½ hour;
Ask a question about this stepThe pudding will need to be monitored and stirred every 10-15 minutes. Be sure to stir all the way into the bottom of the pan so the base of the pudding doesn’t stick and burn;
Ask a question about this stepWhen it reaches the desired consistency, (it should have thickened) remove from the stove, allow to cool at room temperature for 1 hour, then refrigerate overnight;
Ask a question about this stepServe with a sprinkling of slivered almonds.
Ask a question about this step
Stephanie is the Head Recipe Tester of Food52.
Shayma, you're making us all hungry . . . . again!! ;o) Lovely recipe, as usual.