Ramadan Recipes

Vermicelli and Cardamom Pudding

Serves 4

4 tablespoons clarified butter

4 tablespoons raisins

4 tablespoons flaked almonds

10 ounces vermicelli broken into short lengths

1/4 cup sugar

1 teaspoon cardamom powder

Heat the ghee in a pan and fry the raisins and the almonds until golden.

Remove with a slotted spoon.

In the same clarified butter fry the vermicelli until golden without allowing it to brown.

Add the sugar and mix well.

Sprinkle in a few drops of water stir and cook until soft adding a little water as necessary.

Take off the heat and stir in the cardamom powder.

Serve warm garnished with the fried raisins and almonds.