Priyu.com – Salsa..Samosa..& Smore

This rich decadent dessert is sure to take care of the sugar and fat craving all you dessert lovers experience very often. I know coz I do get that craving and this dessert hits the spot every time. Use of brown sugar adds a dense richness and coconut milk gives a luscious creaminess to this dish. And a hint of cardamom gives a subtle exotic aftertaste. Believe you me; this dessert is worth every calorie!

What you need:
1 cup vermicelli
11/2 cups whole milk
11/2 cups half & half
11/2 cups coconut Milk
11/2 cup tightly packed light brown sugar
1 teaspoon cardamom powder (freshly ground)
1/2 cup almonds (sliced)
1/4 cup rasins
4 Teaspoons of ghee (clarified butter)

How to make:
• Heat 1 teaspoons of ghee in a heavy bottomed non-stick pan over medium heat and add the almonds and fry till golden brown, stirring constantly. Remove almonds from the pan and keep aside.
• Add another teaspoon of ghee to the pan and add the raisins. Remove the raisins once they plump up. This should take a few seconds.
• Heat the remaining ghee, add vermicelli and fry till golden brown, stirring constantly. Once done, remove from pan and keep aside.
• Heat the milk and half and half in saucepan on medium heat.
• Add the sugar and cardamom powder once the liquid boils. Stir well. Reduce the flame to simmer and cook till the liquid thickens. Around 15 – 20 minutes.
• Add the coconut milk and simmer for another 5 minutes.
• Add the toasted vermicelli and allow it to cook till the noodles are soft.
• Add the toasted almonds and raisins.
• Cool to room temperature and chill thoroughly before serving.