Cold Athmaliya with Pakistani Vermicelli

Ingredients

• 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 preparation:
• Cold Athmaliya recipe from a friend and cook on the "Shu Tabkhin Al-Yawm" site:
• Elissar Rajab
• Click Elissar’s name to visit her page.
• 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

1. 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.
2. Spread half the vermicelli in a Pyrex (or similar) dish, spread the prepared cream over it, then add the remaining vermicelli on top.
3. Refrigerate the cold Athmaliya long enough for it to chill well before serving.
4. Serve the cold Athmaliya with syrup (qatr).
5. Mix the cream ingredients cold, excluding the can of clotted cream.
6. Put the mixture in a saucepan over the heat and stir until it thickens.
7. Remove from the heat, then add the can of clotted cream (Qimeer) and mix well.
8. Use the cream cold.