Milk vermicelli pudding is one of Azerbaijan's favourite desserts for children, made by quickly cooking fine vermicelli with milk in a pressure cooker until it turns creamy. The vermicelli fully absorbing the milk gives the pudding a soft texture you can cut with a spoon. With no nuts in the recipe, it also packs easily into a school lunchbox.
Melt the butter in the pressure cooker with the lid off, add the fine vermicelli and toast, stirring, until golden.
Add the milk and caster sugar, seal the lid and cook for 8 minutes once it comes up to pressure.
Release the pressure naturally, open the lid, stir in the vanilla and let it rest for a few minutes to thicken.
Divide the pudding into bowls and serve warm or cold.
Let the pressure release naturally rather than forcing it; a quick release can cause the milk foam to spill over. Allergens: contains milk and dairy (milk, butter).
Dry-toasting the vermicelli for a few minutes before adding the butter gives the aroma a deeper edge.
Admin DadaGastro · verified in test kitchenBasıncı hızlı indirdim ve süt köpüğü kapaktan biraz taştı, tarifte doğal soğuma öneriliyordu ama 2 dakika bile beklemeden acele ettim, bir dahaki sefere sabırla bekleyeceğim.
Şehriyeyi editör notundaki gibi önce kuru kavurup sonra tereyağı ekledim, aroma gerçekten çok daha derin ve kavrulmuş bir tada kavuştu.
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