This easy Moroccan dessert is flavored with orange flower water and cinnamon. It calls for broken vermicelli (chaariya), but you can substitute thin spaghetti – just break the uncooked pasta into small pieces.
I use just a teaspoon of orange flower water; traditionally a bit more is added. If you're not fond of this flavoring, simply omit it or substitute a little vanilla flavoring instead.
Vermicelli Pudding will thicken as it cools. For a thinner pudding, increase the milk by a cup or two. For a less rich pudding, substitute water for one or two cups of the milk.
Also try Moroccan Rice Pudding.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 6 servings
- 7 oz. (200 g) broken vermicelli
- 5 cups (about 1200 ml) milk
- 3 tablespoons sugar, or more to taste
- 1 tablespoon butter
- 1/2 teaspoon salt
- small piece of cinnamon stick (optional)
- 1 to 3 teaspoons orange flower water
- ground cinnamon, for garnishing (optional)
In a large pot, bring the milk, butter, sugar, and salt to a boil. Stir in the broken vermicelli. Simmer gently for about 10 minutes, until the vermicelli is tender and suspended in the thickened milk.
Remove the cinnamon stick and stir in the orange flower water.
Transfer the vermicelli pudding to a serving casserole or individual bowls and leave to set, 15 minutes or longer.
Serve the pudding warm or chilled, with a sprinkling of cinnamon as a garnish.