Vermicelli Pudding

Vermicelli Pudding


. 300 g roasted Vermicelli

. 3 tbsp pure ghee

. 2 tbsp sugar

. 3 cups water

. 1 handful dried grapes

. 5 cardamom cloves

. 2 cinnamon stick (break into quarters)

. 1 small bowl almond slices

. 1 pinch saffron threads or food color

Methods for Vermicelli Pudding

. Heat a large pan, add ghee

. Add cardamom cloves, cinnamon sticks, dried grapes and almond slices. Stir and let to fry for 5 minutes

. Add water, saffron threads or food color, stir and add sugar. Mix until sugar dissolves

. Add vermicelli and keep stirring until the vermicelli absorb all the liquid from the pan

. Remove from pan and serve hot with tea

Kichiri Rice Mauritian way (Rice with Lentils)

Kichiri Rice

. 750g basmati Rice
.450 g lentils
.400 g onion (cut into slices)
.2 sticks cinnamon
.7 cloves Cardamom
. 1 tbsp ghee
.oil for fry

Method for kichiri rice
.soak rice in water 15 minutes before cooking
.In a pressure cooker, add lentils with 2 cups of water, salt, cinnamon sticks, and cardamom. Close the pressure cooker and cook on medium heat for 10 minutes
.After 10 minutes, open pressure cooker under cold water and check if the lentil is cooked, by pressing with your fingers, if it’s ready, drain  basmati rice and add to the lentils with 3 cups of water. Cook for more 10 minutes
.open pressure cooker once again, and check the rice, if it’s ready, remove from stove and keep aside
.heat oil in a frying pan, add 1 tbsp ghee and fry onion till golden brown and crispy
.Add fry onion over the cooked rice and spread 2 tbsp of used oil over the rice
.serve hot with stew which you can find here on Topchefpro