An aromatic Indian dessert made for special occasions and celebrations.
What you need: serves 4
1/2 cup Vermicelli
2 cups milk (low fat or whole milk)
1 cup water
1/2 cup sweetened condensed Milk
1 Tbsp Ghee / clarified or melted butter
1 tsp raisins
1 tsp slivered or sliced almonds
2 to 3 whole cashews
1 Tbsp sugar, more if you like.
1/4 tsp Cardamom powder
Pinch of saffron
Warm the ghee in a non stick pan. Toss in cashews, as they brown lightly, add in the raisins. As you see the raisins puff, remove them all on to a plate and set aside. In the same pan that still holds liquid ghee, sliced almonds and dry vermicelli.
Roast them on a low to medium flame until they have uniformly browned to a light golden.
Add in a cup of cold water and let it cook until it comes to a rolling boil. Add in the milk and let it continue to boil.
When the milk begins to boil, add in the saffron, saving a few strands for garnish.
Once the whole mixture begins to boil, take a spoon to test the vermicelli. It should be nearly cooked and firm to touch. Add in the sugar and condensed milk and cook on low heat for about 5 minutes.
Turn off the heat. Sprinkle cardamom powder, and the roasted nuts and raisins. Garnish with saffron before it is served hot. You may also serve it chilled. Enjoy!
What you need: serves 4
1/2 cup Vermicelli
2 cups milk (low fat or whole milk)
1 cup water
1/2 cup sweetened condensed Milk
1 Tbsp Ghee / clarified or melted butter
1 tsp raisins
1 tsp slivered or sliced almonds
2 to 3 whole cashews
1 Tbsp sugar, more if you like.
1/4 tsp Cardamom powder
Pinch of saffron
Warm the ghee in a non stick pan. Toss in cashews, as they brown lightly, add in the raisins. As you see the raisins puff, remove them all on to a plate and set aside. In the same pan that still holds liquid ghee, sliced almonds and dry vermicelli.
Roast them on a low to medium flame until they have uniformly browned to a light golden.
Add in a cup of cold water and let it cook until it comes to a rolling boil. Add in the milk and let it continue to boil.
When the milk begins to boil, add in the saffron, saving a few strands for garnish.
Once the whole mixture begins to boil, take a spoon to test the vermicelli. It should be nearly cooked and firm to touch. Add in the sugar and condensed milk and cook on low heat for about 5 minutes.
Turn off the heat. Sprinkle cardamom powder, and the roasted nuts and raisins. Garnish with saffron before it is served hot. You may also serve it chilled. Enjoy!