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Desserts

Vermicelli and Cardamom Pudding

Serves 4

2
tablespoons clarified butter
2
tablespoons raisins
2
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.

 

More Ramadan Recipes:

Dates-Lamb Curry

Lettuce Salad

Basmati Rice Risotto

Ramadan's Lentil Dumplings

Vermicelli and Cardamom Pudding


 
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