Pudding Maïs et Pudding Vermicelle !

There are two very common sweet treats in Mauritius that usually go in pair and they are corn pudding and vermicelli pudding. These are extremely simple treats that are commonly eaten as a dessert , with the afternoon tea or a quick snack after school. I remember my mum used to make these and I would gobble them after school before heading to private tuitions ! Very easy to make , they do not require a lot of ingredients . Give it a try !

INGREDIENTS FOR CORN PUDDING :

1 cup of ground corn
1 cup of water
4 tbs of sugar
2 cups of whole milk
1/2 tsp of vanilla extract
1 tsp of unsalted butter
3 tbs of grated coconut

METHOD:

• Soak corn in some water for 15 mins and wash well and drain
• Add 1 cup of water and bring to a boil. Keep stirring
• Once the water has been absorbed , reduce the heat and add the whole milk , sugar and the butter . Keep stirring to prevent from sticking to the bottom of the pan
• Add the vanilla extract and more sugar according to taste
• When all the liquid has been absorbed , put in a greased tray and sprinkle with the coconut on top
• Refrigerate and serve cold

                                                                           


INGREDIENTS FOR VERMICELLI PUDDING :

1 Cup of  vermicelli
3-4 cups of water
3 tbs spoon of clarified butter or ghee (unsalted butter can be used as well)
1 cinnamon stick
1 tsp of cardamom powder
1/2 cup of sugar
1 tbs of raisins (optional)
1 tbs of finely slivered almonds (optional)
3 tbs of grated coconut

METHOD :

•  Melt clarified butter in a heavy bottom pan on medium heat
• Add vermicelli and roast until golden brown
• Add cinnamon stick , raisins, almonds and cardamom powder and fry for 30 seconds
• Add water slowly and bring to a boil
• Add sugar
• Stir frequently until all liquid evaporates
• Put the pudding in a lightly greased tray and sprinkle with coconut . Refrigerate
• Cut into segments and serve cold