Vermicelli–orange pudding

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. 

 

Ingredients:

Milk half gallon

2 big orange

2 tbsp. vermicelli

1 ½ cup sugar

2 whole green cardamoms

1 tbsp ghee (clarified butter)

 

Method: 

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.