Muslim's Traditional Delicious Dairy Free Vermicelli Pudding, Mauritian poudine vermicelle
Ingredients
150g wheat dark vermicelli (slightly roasted)
3 tbsp vegetables margarine
1 cinnamon stick
1/3 cup raisins
1½ cup of sugar
4 cups water
1 tsp cardamon powder
1 tbsp dessicated coconut to sprinkle
Method
In a skillet, add margarine, raisins, cinnamon stick. Turn on stove to low until the margarine is completely melted.
Break the vermicelli about 4 to 5 inches. Add into the melted margarine, raisins and cinnamon mixture. Roast the vermicelli until brown and it gives a good flavor.
Add sugar, 4 cups of water. Cook on high flames until it cuddles and the pudding start to separate from the pan.
Add the cardamom powder and mix. Turn off stove.
Pour in a tray. Press it evenly. Sprinkle with desiccated coconut.
Let cool for 20 minutes then refrigerate for another 20 minutes until firm. Once it's firm, it can be kept in room temperature for maximum 6 hours then if will need it for the next morning, refrigerate it.
Slice and serve.
150g wheat dark vermicelli (slightly roasted)
3 tbsp vegetables margarine
1 cinnamon stick
1/3 cup raisins
1½ cup of sugar
4 cups water
1 tsp cardamon powder
1 tbsp dessicated coconut to sprinkle
Method
In a skillet, add margarine, raisins, cinnamon stick. Turn on stove to low until the margarine is completely melted.
Break the vermicelli about 4 to 5 inches. Add into the melted margarine, raisins and cinnamon mixture. Roast the vermicelli until brown and it gives a good flavor.
Pour in a tray. Press it evenly. Sprinkle with desiccated coconut.
Let cool for 20 minutes then refrigerate for another 20 minutes until firm. Once it's firm, it can be kept in room temperature for maximum 6 hours then if will need it for the next morning, refrigerate it.
Slice and serve.
