Wednesday, November 22, 2006

vermicelli kheer

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

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.