Yield: 40 Ounces (About 10 Portions)
200 Grams of Vermicelli
1 Cup Full Cream Milk
1 ¾ Cup Evaporated Milk
¾ Cup Water
7 oz Condensed Milk
1/8 Tsp Freshly Minced Ginger
3 Cardamom Pods
1 Stick Cinnamon
Dash of Freshly Grated Nutmeg
½ Tsp Vanilla Essence
Pinch of Salt
¼ Cup Golden Currants
3 Tbsp Slivered Almonds
Place a medium sauce pan over low to medium heat.
Take vermicelli threads and break into smaller pieces about 1 inch in length. This can be done by scrunching the pack of vermicelli by hand and thus making it easier.
Empty the broken pieces into the heated pan and toast lightly for 10 minutes while stirring to evenly brown the vermicelli strands. This enables the strands to develop a nutty and robust flavoured end product.
Pour in both the full cream and evaporated milks and then stir in the water. Increase heat to medium and add the condensed milk, fresh ginger, cardamom pods, cinnamon stick, nutmeg, vanilla essence and salt.
Stir and bring to a simmer to gently allow the vermicelli to cook and for the milks and spices to infuse into each other.
Once simmering and light bubbles break the surface of the milk, add the currants and cook for an additional 5 – 7 minutes until vermicelli is soft and a light thickness develops in the consistency of the milk.
Taste to ensure sweetness is to your likeness, if not add a little more condensed milk.
Remove from heat and let sit for 5 minutes.
To serve, use a ladle to share your portions into bowls.
Garnish by sprinkling some slivered almonds atop and serve either warm or slightly chilled.