1 1/4 cups (125 g) 4 oz Vermicelli (sevain)
1/2 cup (100 g) 3 12 oz Ghee
10 Cloves (laung)
11 Green cardamom (choti elaichi), seeds
6 cups (1200 ml) 4 34 fl oz Milk
1 cup (150 g) 5 oz Brown sugar
1/2 cup (60 g) 2 oz Almonds (badaam), chopped
1/4 cup (25 g) Raisins (kishmish)
3 tsp (15 ml) Rose water (gulah jal)
1/2 cup (100 g) 3 12 oz Ghee
10 Cloves (laung)
11 Green cardamom (choti elaichi), seeds
6 cups (1200 ml) 4 34 fl oz Milk
1 cup (150 g) 5 oz Brown sugar
1/2 cup (60 g) 2 oz Almonds (badaam), chopped
1/4 cup (25 g) Raisins (kishmish)
3 tsp (15 ml) Rose water (gulah jal)
method
1. Heat the ghee in a wok (kadhai); add cloves and green cardamom. Saute well for 2 - 3 minutes to release the aromatic oils into the ghee.
2. Add vermicelli and fry for 2 - 3 minutes without breaking it. Add milk and bring to the boil. While the milk is simmering, add brown sugar stirring gently so that it dissolves. Cook for 15 - 20 minutes till the vermicelli becomes soft.
3. Mix the almonds and raisins and stir for another 5 minutes. Add rose water. Stir till the mixture is thick, remove from heat. Keep aside to cool.
4. Serve chilled.
2. Add vermicelli and fry for 2 - 3 minutes without breaking it. Add milk and bring to the boil. While the milk is simmering, add brown sugar stirring gently so that it dissolves. Cook for 15 - 20 minutes till the vermicelli becomes soft.
3. Mix the almonds and raisins and stir for another 5 minutes. Add rose water. Stir till the mixture is thick, remove from heat. Keep aside to cool.
4. Serve chilled.
serving amount
serves 2 - 4
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