by Sk malhotra
Added to 11 cookbooks
This recipe has been viewed 5318 times
It can be cooked in a sugar syrup as above or boiled in milk.
- Break the vermicelli into 5cm/2inch lenghts.
- Heat the ghee in a frying pan or wok and stir fry the vermicelli until golden brown. remove the pan from the heat.
- Put the water and the sugar into another pan and place on a medium heat until the sugar has dessolved.
- Pour this syrup over the vermicelli and return the pan to the heat.
- Cook gently until all the liquid has evaporated.
- While the pudding is cooked, dissolve the safron in the warm water and slice the almonds.
- Add these to the pan with the rasins and cardamom powder and stir everything together well.
- Turn the pudding into a serving dish. slice the pistachio nuts and sprinkle over the top.
- Decorate the pudding with the silver varak, if using.
This recipe was contributed by Sk malhotra on 21 Jul 2001
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