Makhshash Dessert, or Vermicelli Dessert

Ingredients

• 1/4 kilo (250 g) kataifi vermicelli strands (originally made with Pakistani vermicelli if available)
• 1 tablespoon butter
• 1 container qashta cream
• 1 packet whipped cream powder or 1 cup liquid cream
• 1 packet crème caramel
• 1/2 cup sweetened condensed milk
• 2 tablespoons milk
• plain biscuits (you can also use salty biscuits)
• 1/2 cup milk for dipping the biscuits

Method

1. Finely grind the vermicelli, then stir it with the butter until it turns golden.
2. Whisk the cream, condensed milk, qashta, and crème caramel together. If the mixture is too thick, add 2 tablespoons milk or more while whisking.
3. In glasses, a tray, or a Pyrex dish, depending on how you want to serve it, arrange a layer of biscuits dipped lightly in milk on the bottom, then spread a layer of the cream mixture, and finally a thin layer of vermicelli. Repeat the layers: biscuits, then cream, then vermicelli.
4. Place the Pyrex dish or glasses in the refrigerator for several hours until the dessert is well chilled.
5. Decorate the top with chocolate syrup, nuts, or as desired.
6. Note: You can add the vermicelli layer on top at serving time to keep it crisp. You can also make more than two layers in the Pyrex dish, depending on the amount available.
7. This easy dessert, Makhshash dessert, is from our friend and cook at What Are You Cooking Today.
8. Ruwaida Al-Haj Rifai
9. Click on Ruwaida's name to discover all her wonderful recipes on our site.
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