200 g vermicelli 175 g sugar 70 g pure ghee 200 ml milk ¼ teaspoon saffron 100 g khoya ( mashed ) 20 g pistachio, chopped 15 cashew nuts , chopped 2 edible silver foil
Method
1, Soak saffron in little milk.
2,Fry khoya till it is light brown.
3,Fry vermicelli on low heat till it is light brown.
4,Add milk. Cook for 3-4 minutes. Add sugar, mix well . Cover and cook till vermicelli is dry.
5, Add half of the khoya. Mix well.
6, Transfer vermicelli into a bowl, garnish with khoya, saffron , dry fruits and silver foil. Serve hot.
200 g vermicelli
175 g sugar
70 g pure ghee
200 ml milk
¼ teaspoon saffron
100 g khoya ( mashed )
20 g pistachio, chopped
15 cashew nuts , chopped
2 edible silver foil
Method
1, Soak saffron in little milk.
2,Fry khoya till it is light brown.
3,Fry vermicelli on low heat till it is light brown.
4,Add milk. Cook for 3-4 minutes. Add sugar, mix well . Cover and cook till vermicelli is dry.
5, Add half of the khoya. Mix well.
6, Transfer vermicelli into a bowl, garnish with khoya, saffron , dry fruits and silver foil. Serve hot.