2    cups vermicelli
   3 Tbsp ghee
   Tuj
   2 elachi
   1 dozen sultanas 
   1 cup sugar
   ½ cup milk
   Saffron egg yellow colouring
   Braise sultanas in ghee with tuj and elachi till the boiling water and simmer    slowly till cooked. 
   Add sugar and simmer on stove with pot closed till it is absorbed by the vermicelli.
   Add milk bake in oven with lid of casserole on till vermicelli is dry and loose,    with a little Saffron and egg yellow colouring.
   Decorate with blanched almonds or pistachios.
   







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