- 5 1/2 cups Cuisine milk (low fat or full cream- your choice)
- 6 tbsp. granulated sugar
- 1 pack vermicelli (200g)
- almonds, chopped
- ½ cup peanut butter (secret ingredient)
- 2 cinnamon stick
- 1/4 cup raisins, seedless
- ¼ maraschino cherries
Add a teaspoon of butter to the pot or skillet.
Place the vermicelli, a bit at a time to parch until golden to dark brown.
Pour two cups of milk into a separate pot, add the cinnamon sticks and bring to boil slowly. When boiling, add the parched vermicelli to the milk and allow to cook until tender – usually one to two minutes is enough.
Stir in the rest of the milk and the peanut butter. Add the chopped almonds. Add the rest of the ingredients and mix well.