VERMICELLI MILK PUDDING WITH SAFFRON MANGOES
This recipe is based on my mum’s go-to dinner party classic, which she’s been serving in the same crystal bowl for decades. It’s never once let her down. It’s made by poaching roasted wheat vermicelli in milk and cardamom, which creates something as comforting but not quite as rich as a rice pudding. I’ve updated her recipe by adding some ripe mango coated in saffron and honey, sharpened with a little lemon juice. Lusciously ripe mangoes are best in this dish, and you can buy lots of types of wheat vermicelli. It doesn’t really matter which one you buy, but I tend to use the fine, long, hooked strands rather than the broken pieces for this pudding. Serves 4 2 large mangoes 3 ounces thin wheat vermicelli noodles 2 tablespoons ghee or unsalted butter 3 cups whole milk ½ teaspoon ground cardamom (or finely ground seeds from 6 pods) 1 / 3 of a nutmeg, grated generous ¼ cup sugar a big pinch of saffron strands 2 tablespoons honey 1 tablespoon lemon juice 1 tablespoon pistachios, roughly chopped Peel the m…
