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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 3 |
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Ingredients:
250 g roasted vermicelli |
4 tablespoons ghee |
750 ml milk |
400 g sugar |
1/2 teaspoon saffron strand, soaked in |
1 tablespoon water |
100 g crumbled khoya |
2 tablespoons raisins |
1 tablespoon pistachio nut |
1 tablespoon roasted slivered almonds |
2 tablespoons cashew nuts |
edible edible silver foil, to decorate (chandi ka warq) |
Directions:
1. Fry vermicelli in hot ghee until coloured.
2. Pour in milk.
3. Allow it to simmer for two minutes.
4. Add sugar and continue cooking until sugar dissolves.
5. Stir in saffron, khoya, raisins and nuts.
6. Decorate with silver leaf, remaining saffron and dried fruit.
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