Omani vermicelli dessert
INGREDIENTS:
Makes 7 portions
2 cups vermicelli or kadaif (kadayif)
60 g butter
a can (397 g) of sweetened condensed milk
100 ml water
2 tablespoons ground almonds
2 tablespoons grated coconut
crushed pistachio for decoration
1 cup = 250 ml
PREPARATION:
Put the vermicelli (kadaif) and the butter in a pan. I used raw kadaif. Heat and cook until the vermicelli (kadaif) browns. Add the water, condensed milk, ground almonds and grated coconut. Stir until the mixture begins to separate from the bottom of the pan (around 1-2 minutes). If the dessert isn’t sweet enough for your taste, add powdered sugar and stir again. Divide the mixture into muffin molds that you have greased with butter beforehand. Using silicone molds is the easiest. Leave them to chill and put them onto a plate for serving with their bottom side facing up. Sprinkle crushed pistachio for decoration.