Moroccan Vermicelli Pudding

About Moroccan Vermicelli Pudding

Ingredients

• Rice vermicelli 100 gms
• Milk 1½ tbsps
• Sugar 1½ tbsps
• Butter 1 tbsp
• Cinnamon (dalchini) 1 one-inch stick
• Orange juice 2 tsps
• Cinnamon (dalchini) powder 1 tsp

How to Make Moroccan Vermicelli Pudding (Stepwise Photos)

Method

1. Take milk, sugar, butter, cinnamon stick and orange juice in a deep non-stick pan and cook for 5 minutes on low heat.
2. Break vermicelli and add to the pan, mix and cook on low heat for 10 minutes.
3. Transfer into a serving bowl, sprinkle cinnamon powder and serve warm or chilled.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps