- 5 1/2 cups milk low fat
- 6 tbsp granulated sugar
- 1 pk vermicelli 200g
- almonds chopped
- 1 cinnamon stick
- 1/4 cup raisins seedless
- Place the vermicelli, a bit at a time, in a dry heavy skillet to parch until golden brown.
- Pour two cups of milk into the pot, add the cinnamon stick and bring to boil slowly. Add the salt and mix. Add the parched vermicelli to the milk.
- Allow to cook until the vermicelli is tender. Stir in the rest of the milk, 1 cup at a time. Add the chopped almonds. Add the rest of the ingredients and mix well.
Recipe © Simply Trini Cooking. All rights reserved