Tuesday, October 16, 2007

Vermicelli kheer

1cup Roasted Vermacili
1.5 liter Milk
1/2 tsp. Cardamom Powder
1/2 tsp. Saffron
Dry fruit and resins

Boil the milk in a broad mouth pan add the roasted Vermicelli and sugar to taste. Let it boil till thick. Dissolve saffrom in 1tsp. Water. Add cardamom and saffron to the thick vermacelli and milk mixture Garnish with soaked almonds and resins.