Toasted vermicelli cooked in a buttery, cinnamon and cardamom syrup until soft and fragrant. An easy one pot dessert made with just six ingredients.
Equipment
- Large, flat pot
- Wooden spoon
- Kettle for boiling water
Ingredients
- 250g extra fine vermicelli
- 1 cinnamon stick
- 150g margarine
- 750ml boiling water
- ¾ cup (187.5ml) white sugar
- ½ tsp ground cardamom
Instructions
- Add the vermicelli and cinnamon stick to a large, flat pot. Toast over low heat, stirring often, for a few minutes until light brown. Watch it closely, as it can burn quickly.
- Stir in the margarine until it has melted and coats the vermicelli. Keep cooking on low heat.
- Carefully add the boiling water, as it will steam and splutter. Add the sugar and ground cardamom and stir well to dissolve the sugar.
- Cook on low heat, stirring occasionally, until the water has evaporated. It is done when the vermicelli is soft and leaves the sides of the pot cleanly.
- Remove the cinnamon stick and serve warm.
Notes
- Toast the vermicelli on low heat and stir constantly, as it burns very quickly.
- Use extra fine vermicelli for the softest texture.
- Stir in toasted nuts or raisins at the end if you like.
- Store in the fridge for up to 3 days and reheat gently in the microwave.