Ingredients

Method

• 125 g salted butter 
• 2 finger-length cinnamon sticks  
• 250 g vermicelli, slightly crumbled 
• a small pinch of salt
• boiling hot water  
• ½ x 385 g can condensed milk
• 1 t vanilla essence 
• 2 T golden sultanas
• ½ t ground cardamom 
• almond flakes toasted, to garnish 
• ½ cup cream, for serving

Method

Ingredients

1. Melt the butter in a nonstick saucepan with a lid over a medium heat, then add the cinnamon sticks. Add the vermicelli and salt and toast until lightly golden. Take care not to crush or burn.

2. Mix the boiling water with the condensed milk and vanilla, then add to the vermicelli. It will make a sizzling sound and create lots of steam, so be careful. Add the sultanas and cardamom, stir and cover with the lid. The idea is to capture the steam inside the saucepan.

3. Reduce the heat to low and allow the liquid to slowly absorb. Turn off the heat after 5 minutes and allow to stand with the lid on. Do not lift the lid.

4. Stir gently with a fork to detangle the vermicelli. You can sweeten it by adding a little sugar or more condensed milk if you like.

5. To serve, spoon about 3 T into a dessert bowl and garnish with a sprinkle of toasted almonds and a small dollop of cream.

Cook’s note: You can also garnish with rose petals or crushed pistachios.

Find more Ramadan recipes here

Food Stylist: Khanya Mzongwana
Food assistant: Bianca Jones
Photographer: Toby Murphy