1 liter milk
2 Tbsp tasty wheet
¼ cup ground almonds
1 tsp powdered elachi
½ tsp rose essence
½ cup water
¼ tsp ghaas powder
1 Tbsp fine vermicelli
1 small tin nestle cream
Condensed milk to sweeten
Mix ghaas powder in water .
Crush vermicelli and boil in 1 cup milk till it is cooked. Mix custard in a little water r milk. Put milk on stove and stir in the ghaas powder and cook till it begins to thicken, stir in ground almonds, cooked vermicelli and flavouring and cook till thick.
Cool slightly and beat in cream and sweeten with condensed milk. Pour into individual bowls, grate a little nutmeg over each sprinkle with slivered almonds. Phirni may be tinted a pale pink or green in colour.
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