Ingredients
• Vermicelli (sevian) 3 tablespoons
• Saffron (kesar) 10-15 strands
• Skimmed milk 4 1/4 cups
• Sugar 4 tablespoons
• Raisins 20
• Green cardamom powder 1 teaspoon
• Almonds,slivered and toasted 1 tablespoon
Method
Heat a non-stick pan and roast vermicelli on medium heat till lightly browned. Take milk in a deep pan and bring it to a boil. Lower heat and simmer for two to three minutes. Add sugar and cook till sugar dissolves. Add vermicelli and raisins and cook for two minutes. Take it off the heat. Add saffron and green cardamom powder and stir well. Serve hot or cold garnished with toasted almond slivers.
• Vermicelli (sevian) 3 tablespoons
• Saffron (kesar) 10-15 strands
• Skimmed milk 4 1/4 cups
• Sugar 4 tablespoons
• Raisins 20
• Green cardamom powder 1 teaspoon
• Almonds,slivered and toasted 1 tablespoon
Method
Heat a non-stick pan and roast vermicelli on medium heat till lightly browned. Take milk in a deep pan and bring it to a boil. Lower heat and simmer for two to three minutes. Add sugar and cook till sugar dissolves. Add vermicelli and raisins and cook for two minutes. Take it off the heat. Add saffron and green cardamom powder and stir well. Serve hot or cold garnished with toasted almond slivers.
No comments:
Post a Comment