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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This is from the Young Times magazine and is Chef Sanjeev Kapoor's recipe. Its amazing, out of the world and super delicious! I hope you enjoy it. Ingredients:
100 g vermicelli, roasted |
8 -10 raisins |
5 -6 almonds |
4 -5 cashews |
1/4 cup ghee |
1/4 teaspoon cardamom powder |
1/2 cup sugar |
1/2 cup milk |
1 teaspoon sunflower seeds (known as chironji in hindi) |
Directions:
1. Break roasted vermicelli with hand and keep aside.
2. Wash and pat dry raisins.
3. Cut almonds into slivers and chop cashewnuts.
4. Heat ghee in a pan.
5. Add cardamom powder and sugar.
6. Cook on low heat, stirring continuously, for 2-3 minutes.
7. Add milk and continue to cook for 2-3 minutes.
8. Add broken vermicelli and continue to cook for 4-5 minutes or till the vermicelli is dry.
9. Serve hot, garnished with sunflower seeds, raisins, almonds, cashews and edible silver foil, if desired.
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