Vermicelli and date milk pudding is a festive Saudi dessert made by toasting fine vermicelli in butter until golden, then simmering it in saffron-infused milk for a long time. Catching the exact moment the vermicelli is toasted without burning takes real experience, or the dessert turns bitter. Served chilled, it's also a refreshing choice through the summer months.
Melt the butter in a pot, add the fine vermicelli and toast, stirring constantly, until golden.
Add the milk, saffron and caster sugar, then simmer over low heat until the vermicelli is completely soft.
Stir in the chopped dates and simmer for another 5 minutes, removing from the heat once it thickens.
Divide the pudding into bowls and chill in the fridge for at least 3 hours, then serve topped with chopped pistachio.
Don't step away from the stove while toasting the vermicelli; a few seconds too long leaves a burnt, bitter taste. Allergens: contains gluten (vermicelli), milk and dairy (milk, butter) and tree nuts (pistachio).
Using dried apricots instead of dates gives the dessert a tarter balance; you can keep the quantity the same.
Admin DadaGastro · verified in test kitchenŞehriyeyi kavururken bir an başından ayrıldım ve birkaç tanesi yandı, tatlıya hafif acımsı bir ton bulaştı, ocağın başından hiç ayrılmamak gerektiğini şimdi çok daha iyi anlıyorum.
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