Premalar Recipe - Sweet vermicelli

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Vermicelli ( वरमिसेली ) , Ghee ( घी )

Cuisine : Karnataka

Course : Desserts

Premalar

Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

For more recipes related to Premalar checkout Semiya Payasam , Chocolate Sevaiyaan , Muzzafar , Lion’s Milk . You can also find more Desserts recipes like Shrikhand Wadi, Sizzling Brownie With Vanilla Icecream, Beer Ice Cream, Malai Gola Phirni. Or try out these recipes from Karnataka Cuisine like Baked Moong Sprout Wadas, Fruit Sasam, Bisi Bele Huliyana, Akki Paayasa.

Premalar Recipe Card

Premalar
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Prep Time : 6-10 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Premalar

  • Vermicelli 1 cup

  • Ghee 2 tablespoons

  • Cashewnuts 5-6

  • Sugar 4 tablespoons

  • Salt to taste

  • Milk 1 1/4 cups

Method

Step 1

Break up vermicelli into around six-millimeter lengths. Fry in one tablespoon of ghee until brown. Remove and leave it aside.

Step 2

Fry cashewnuts in the remaining ghee until light brown. Mix the vermicelli with sugar, salt and milk. Simmer and cook until the vermicelli is soft and the mixture has the consistency of pouring custard.

Step 3

Garnish with fried cashewnuts and serve hot.

How to make Premalar

Step 1

Break up vermicelli into around six-millimeter lengths. Fry in one tablespoon of ghee until brown. Remove and leave it aside.

Step 2

Fry cashewnuts in the remaining ghee until light brown. Mix the vermicelli with sugar, salt and milk. Simmer and cook until the vermicelli is soft and the mixture has the consistency of pouring custard.

Step 3

Garnish with fried cashewnuts and serve hot.

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