New Update
| Main ingredients | Roasted vermicelli, Milk, Ghee, Cashewnuts, Almonds, Chironji, Condensed milk, Pistachios, Green cardamom powder, Nutmeg powder |
| Cuisine | Indian |
| Course | Mithai |
| Prep time | 5-10 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 50 grams roasted vermicelli
- 5-6 cups milk
- 2 tablespoons ghee
- 10-12 cashewnuts, vertically halved
- 8-10 almonds, vertically halved
- 1½ tablespoons chironji
- ¼ cup condensed milk
- 10-12 pistachios, blanched, peeled and slivered
- ½ teaspoon green cardamom powder
- A pinch of nutmeg powder
Method
- Heat ghee in a wide non-stick pan, add cashewnuts, almonds and chironji and sauté till golden brown. Drain into a bowl.
- Heat the ghee remaining in the pan, break roasted vermicelli and add and sauté for 1 minute. Transfer onto a plate.
- Heat milk in another wide non-stick pan, add condensed milk, mix well and cook till the mixture comes to a boil.
- Add the fried vermicelli along with the fried nuts, mix well and let the mixture come to a boil.
- Add pistachios, green cardamom powder and nutmeg powder, mix well and cook, stirring at intervals, for 8-10 minutes.
- Switch the heat off and transfer into individual serving bowls and serve.
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