Ingredients
3/4 box vermicelli
1 whole elachi
2 cinnamon sticks
3 tsp elachi powder
200g butter
2 litre milk (fresh milk or long life milk)
2 tbsp saigo soaked in cold water
1 ½ cups sugar
⅓ cup almonds
Method
* dry toast vermicelli for about 5 min stirring continuously
* add whole elachi, cinnamon and almonds
* toast for 2 minutes
* add butter
* boil ½ litre water in kettle and pour enough boiled water in the pot to just cover the vermicelli
* allow to bubble for 1 minute
* add 1 litre of the milk
* allow to boil
* add sugar
* add saigo
* add the ground elachi powder
* lastly pour the remaining 1litre milk
* mix until everything is well combined
* simmer on very low heat for 5 minutes
* serve hot with rice papad
(Can replace sugar with 1 can condensed milk if desired or use ¾ cup sugar and ½ tin condensed milk)
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