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Moroccan Vermicelli Pudding

Vermicelli in a thickened milk with orange flower water and cinnamon

Moroccan Vermicelli Pudding

Ingredients:

200g broken vermicelli
5 cups milk
3 tablesp sugar
1 tablesp butter
2 teasp orange flower water
2 teasp cinnamon powder
Crushed nuts and sultanas for garnish

Method:

  1. In a large pot, bring the milk, butter, sugar, orange flower water and cinnamon to a boil then stir in the broken vermicelli.
  2. Simmer gently for about 10 minutes, until the vermicelli is tender and suspended in the thickened milk.
  3. Transfer the vermicelli pudding to a serving casserole or individual bowls and leave to set, 15 minutes or longer.
  4. Serve pudding garnished with the crushed nuts and sultanas.







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