Ingredients:
1 packet vermicelli
1 pack whole milk
1 cup sugar
8 cloves whole cardamom
1 cup almond, cashews and pistachios,silvered
1/2 cup fresh cream
1/2 tsp saffron strands
1/2 cup light brown raisins
1/2 tsp rose water
1 tbsp butter
Method:
1.Fry the vermicelli in the butter, until well browned, but not burnt. By the time its gets cooked,all the butter will get dried.
2.Add in 1/4 cup sugar and mix well. Cook for a few seconds and add in the whole milk, cup by cup,stirring constantly. Bring it to boil.
3.Now add raisins,whole cardamom.and 1/2 cup almonds,cashews and pistachios,along with the remaining sugar.
4.Reduce the heat and thicken the kheer to three-strand consistency, letting the milk boil until it is halved.
5.The vermicelli must be very soft by now. Quickly add the rose water,and fresh cream and let it simmer,covered for 5 minutes.
6.Garnish with the saffron strands and served.
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