I found a very interesting recipe of tangerine ricotta
pudding in a homemaker’s diary’s blog. So, I bought a gallon of whole milk to
cook the same. However, when I went to market I didn’t read the recipe properly
and I overlooked one ingredient which I had to buy. Anyway, after that I
dropped that plan. However, I wanted to make something with that one gallon of
milk. I wanted to make orange pudding, but that was a big flop. After few days
I decided to cook vermicelli–orange pudding with rest of the milk. Although I
had no idea what to do, I just did the job whatever came in my mind. At the end,
I cooked a tasty pudding.
Milk half gallon
2 big orange
2 tbsp. vermicelli
1 ½ cup sugar
2 whole green cardamoms
1 tbsp ghee (clarified butter)
Squeeze the oranges to extract the juice with a hand juicer.
I specify hand juicer, because along
with the juice some fruit flesh will come out from the rind, which will give
the pudding a different texture. Store the juice in a container with 2 tbsp.
sugar. Boil the milk with cardamoms to half of it volume in low flame.
Meanwhile fry vermicelli in ghee until red. Add the fried vermicelli and sugar
in the milk. Boil in low flame for few minutes. Put the pudding out of flame
and let it cool. After cooling down add the orange juice, and stir. Serve cold.