vermicell 100 gms
sabudana 50 gms
milk 1/2 litre
cardamom powder 1 tbsp
saffron 5-6 strands
almonds 5 (finely cut)
ghee 1 tbsp
milk 1/2 litre
cardamom powder 1 tbsp
saffron 5-6 strands
almonds 5 (finely cut)
ghee 1 tbsp
Heat ghee in a pan. Fry the vermicelli till light pinkish.
boil sabudana in water till they become transparent.
Add milk and boil till the vermicelli is cooked. Then
add sugar, cardamom powder and cook till it becomes
little thick for 5 minutes. Serve hot or chilled garnished
with finely chopped almonds.
Add milk and boil till the vermicelli is cooked. Then
add sugar, cardamom powder and cook till it becomes
little thick for 5 minutes. Serve hot or chilled garnished
with finely chopped almonds.
0 comments:
Post a Comment