Wednesday, April 13, 2011

Mithi Sevaiyya/ Vermicelli Kheer

Taking you to the Land of Nawabs, 'Lucknow', which happens to be my lovely sasural. I love the food there and I'm sure you'll love its flavors too. :)



- Roasted Vermicelli strands

- 1 litre milk

- Milk powder

- 3 tablespoons, cardamom powder

- Saffron strands

- Sugar

- Ghee - 1 tablespoon

- Almonds, cashew nuts and raisins.

Take the milk and keep it for boiling. Take a pan, add ghee to it and then put the vermicelli strands to it. Roast them till golden brown and add this directly to the boiling milk. Continue to simmer till the strands soften. Add milk powder, cardamom powder, saffron strands, crushed almonds/almond powder and sugar to it. Simmer for 10-15 minutes. Serve hot with almonds, cashews and raisins. Else refrigerate overnight or for 5-6 hours and serve chilled.

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