Bellywarming melkkos

By Carmen Niehaus
21 April 2016

The perfect dessert for a wintry evening – and it'll only take 15 minutes to make.

Serves 6-8 Preparation time: 5 min Cooking time: 10 min

  • 10 ml (2 t) oil
  • 60 ml (¼ c) butter
  • 250 g raw vermicelli, broken into small pieces
  • 875 ml (3½ c) water
  • 875 ml (3½ c) milk
  • ½ a can (385 g) condensed milk
  • 60 ml (¼ c) sultanas
  • 2 ml (½ t) salt
  • 2 cardamom seeds (optional)
  • toasted almonds and cinnamon sugar

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1 Heat the oil and butter in a large saucepan. When the foam subsides add the vermicelli and stir-fry until lightly browned.

2 Add remaining ingredients, except the almonds and cinnamon sugar.

3 Simmer over low heat for 10-15 minutes or until the vermicelli is soft and the mixture thickens. Stir occasionally to prevent it burning.

4 Spoon into bowls and sprinkle almonds and cinnamon sugar on top shortly before serving.

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