Ingredients
- 1 cup • vermicelli broken
- 4 cups • Milk (any)
- 1/2 cup • single cream (optional)
- 3/4 cup • Sugar or Splenda (or your liking)
- 1 tablespoon • ghee or clarified butter
- 1/4 cup • any nuts (I used pistachio nuts)
- 2 tablespoons • milk masala (I make at home)
- 1/2 teaspoon • cardamom and nutmeg powder
Make it step by step
- Boil milk in a heavy bottom sauce pan. Meanwhile heat ghee in a heavy bottom kadai and roast vermicelli till golden brown..around 5-6 minutes...Now add milk and let it cook till vermicelli becomes soft and milk starts to reduce. Keep s tirring i t to prevent it to getting burnt. Add sugar and mix till it dissolves. Now add cream and cook 2-3 minutes more, add cardamom,nutmeg and milk masala powder. Turn heat off. Garnish with pistachio nuts...and Serve hot or Cold.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Jagruti Dhanecha, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.