Ingredients:
1 litre milk
1/2 cup fine vermicelli broken to 1" bits
1 tsp. ghee
3/4 cup sugar
1/4 tsp. cardamom powder
15-20 strands of saffron, crushed in 1 tsp. hot milk
10 almonds, blanched and thinly slivered
10 pistachios, unsalted, thinly slivered Method: - Heat ghee in a heavy deep pan.
- Add broken vermicelli , stir till lightly roasted.
- Add hot milk, stir gently to bring to a boil.
- Reduce heat allow to simmer for 5 minutes.
- Add sugar, stir till dissolved.
- Add cardamom, saffron, cardamom, almonds and pistachios.
- Mix and take off fire.
- Serve hot and wholesome.
Shelflife: 3-4 hours
Making time: 20 minutes
Makes: 4-5 servings |
