Desserts
ChefAlisar Rajab
Cold Athmaliya with Pakistani Vermicelli
Cold Athmaliya — an alternative to the traditional Athmaliya made with Pakistani vermicelli. A very special, light, and easy recipe that does not require an oven.
Cold Athmaliya with Pakistani vermicelli — a substitute for the traditional Athmaliya when the specialty Athmaliya vermicelli isn’t available, especially abroad. You can also find Pakistani vermicelli in shops that sell Indian ingredients. It’s called “cold” Athmaliya because it doesn’t need to be baked in the oven.
Ingredients
Start here, then move straight into the method.
- 2 bags Pakistani vermicelli (long strands)
- oil or butter
- syrup (qatr or shira) for serving
- Cream (Qishta)
- 5 cups milk
- 3 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 2 tablespoons sugar
- 1 can Nestlé clotted cream (Qimeer)
- Cream
- For more of Elissar’s delicious sweets see Macaron dessert
- Find more desserts made with Pakistani vermicelli on our site — click Kunafa with Pakistani vermicelli
Method
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- Break the vermicelli into small pieces, then fry them in a little oil or butter until they absorb it. Do not over-fry — they are already golden.
- Spread half the vermicelli in a Pyrex (or similar) dish, spread the prepared cream over it, then add the remaining vermicelli on top.
- Refrigerate the cold Athmaliya long enough for it to chill well before serving.
- Serve the cold Athmaliya with syrup (qatr).
- Mix the cream ingredients cold, excluding the can of clotted cream.
- Put the mixture in a saucepan over the heat and stir until it thickens.
- Remove from the heat, then add the can of clotted cream (Qimeer) and mix well.
- Use the cream cold.
Recipe tags
DessertsInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- Macaron dessert
- Kunafa with Pakistani vermicelli
