This one is a traditional dessert made on Eid and the recipe was handed to me by my good friend Naush during my last visit to Perth. I tried this recently and was quite pleased with the result. This dessert is super easy to make and went down a treat with the family. I used full fat milk which gives it a wholesome creamy texture but you can use skimmed milk if you prefer.
Ingredients:
Vermicelli - 50 gms
Milk full fat - 1 Litre
Sugar - 4 tbsp
almond slivers - 1tbsp (optional)
Cardamom - 1 pod (optional)
Oil/Butter - 1tbsp
Method:
Heat oil/butter in the pan and add the almond slivers and the vermicelli. Fry until the vermicelli is light brown on a medium flame. Keep this aside.
Add crushed cardamom pod with seeds to the milk and bring the milk to a boil in a deep pan. Reduce the milk to half its original quantity, stirring continuously. Add sugar, fried vermicelli and the almond slivers to the milk. Cook on a low flame for another ten minutes stirring the vermicelli in the milk.
Serve warm or cold.
Ingredients:
Vermicelli - 50 gms
Milk full fat - 1 Litre
Sugar - 4 tbsp
almond slivers - 1tbsp (optional)
Cardamom - 1 pod (optional)
Oil/Butter - 1tbsp
Method:
Heat oil/butter in the pan and add the almond slivers and the vermicelli. Fry until the vermicelli is light brown on a medium flame. Keep this aside.
Add crushed cardamom pod with seeds to the milk and bring the milk to a boil in a deep pan. Reduce the milk to half its original quantity, stirring continuously. Add sugar, fried vermicelli and the almond slivers to the milk. Cook on a low flame for another ten minutes stirring the vermicelli in the milk.
Serve warm or cold.
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