Moroccan Vermicelli Milk Pudding
In Morocco this is traditionally known as Fdawesh bil Halib or Sha3riyah bil Halib. It is often served for breakfast or even a light dinner. In Ramadan it is often made for Suhoor (the pre-morning meal eaten before sunrise). There are many ways to serve it so I made a video to highlight the most popular. It can be served hot or cold.
Ingredients
- 2 cups Water
- 1 cup Vermicelli
- 1/2 tsp Salt
- 1/2 tsp Cinnamon powder
- 2-3 cups Whole fat milk According to your preferred consistency
- 3 tbsp Sugar to taste
- 5 tbsp Condensed Milk (I used ½ cup evaporated milk once and it came out just as nice)
- 1 tbsp Olive oil optional
- 5 Crushed cardamons
- Prefered Nuts & dried fruit for garnish chopped or crushed
Instructions
- Add the boiled water to a manageable saucepan
- Add the salt to it and put it to boil on a high-heat
- Add the olive oil, crushed cardamons and sugar and give it a light stir
- Then add the Vermicelli while stirring with a wooden spoon
- After a few minutes add the condensed milk and continue to stir until you see the vermicelli soften and cook
- Turn down to medium heat then add the milk a small portion at a time while stirring
- Stir until it is near boiling (should take about 10 minutes). You may want to scrape the walls and base of the pan while heating, to prevent the milk from sticking.
- Keep stirring until the vermicelli is fully cooked & add more milk if needed
- Turn off the heat and leave to stand for 5 minutes
- The mixture should then thicken while cooling down, if it seems to have got too thick you can add more milk to thin it out, but then you may need to amend the sugar to taste.
- Serve it in individual bowls or one large plate and decorate with a sprinkle of cinnamon powder, crushed nuts and dried fruits of choice. It can be eaten warm or cooled.
