Vermicelli

Vermicelli Recipe

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)

Vermicelli ( Kheer )

INGREDIENTS

250 g butter
250g vermicelli
3 cinnamon sticks
2 gloves
2 cups water
1 cup milk
1 cup sugar
125g chopped almonds
1 tsp cardamon powder


METHOD

• Heat the butter in a pot.
• Add the crushed vermicelli,gloves and cinnamon sticks.
• Fry until golden brown.
• Add the water, sugar and milk,cook until vermicelli is soft.
• Sprinkle with cardamon powder.
• Add chopped almond
• Serve hot