Directions:
- Place a pan on a medium-high flame and lightly roast the vermicelli.
- Add the milk and keep stirring until it boils.
- Reduce the flame to low and add the saffron.
- Stir every 5 minutes to keep the milk from getting scalded.
- In about 20 minutes, the vermicelli will be cooked.
- Add condensed milk, sugar, and stir again till it boils.
- Remove from flame.
- In a small frying pan, roast the cashewnuts in ghee; then add (along with the ghee leftover in the frying pan) to the cooked vermicelli-milk mixture.
- Pour into dessert cups and serve hot, or after cooling and chilling in the refrigerator (chilling for a few hours gives the pudding a thicker texture).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 260.41 Kcal (1090 kJ) | ||
| Calories from fat | 62.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.97g | 11% | |
|---|---|---|---|
| Cholesterol | 21.79mg | 7% | |
| Sodium | 113.82mg | 5% | |
| Potassium | 364.57mg | 8% | |
| Total Carbs | 42.37g | 14% | |
| Sugars | 33.13g | 133% | |
| Dietary Fiber | 0.6g | 2% | |
| Protein | 7.21g | 14% | |
| Vitamin C | 2.4mg | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 368.8mg | 37% | |
| Amount Per 100 g | |||
| Calories | 141.64 Kcal (593 kJ) | ||
| Calories from fat | 34.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.79g | 11% | |
|---|---|---|---|
| Cholesterol | 11.85mg | 7% | |
| Sodium | 61.9mg | 5% | |
| Potassium | 198.28mg | 8% | |
| Total Carbs | 23.04g | 14% | |
| Sugars | 18.02g | 133% | |
| Dietary Fiber | 0.33g | 2% | |
| Protein | 3.92g | 14% | |
| Vitamin C | 1.3mg | 4% | |
| Iron | 0.2mg | 2% | |
| Calcium | 200.6mg | 37% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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