| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Indian |
Pudding, Ethnic |
6 |
Servings |
INGREDIENTS
| 1 |
|
Stick butter |
| 6 |
oz |
Sevian; broken into 3 inch pieces |
| 4 |
c |
Milk |
| 1 |
pt |
Whipping cream |
| 1/2 |
c |
Raisins |
| 1/2 |
c |
Sugar |
| 4 |
|
Almonds (optional) peeled and thinly sliced |
INSTRUCTIONS
Melt butter in a large heavy bottomed pot. If you use a light pot, the milk
will likely burn at the bottom. Over low heat stir vermicelli into butter
until it turns lightly brown. Pour in the milk and stir over medium heat
until the milk boils. Put in the raisins, almonds and sugar. Continue to
cook under low heat for 10 minutes. Add whipping cream and continue to cook
for a couple of minutes. Serve hot or chill in fridge for an hour before
serving.
From: Sanjiv Singh - Recipe from Dalbir Chadda. - This has been my all time
favorite dessert. Ever since I was very little, I can remember asking for
seconds and thirds. What makes this dessert unusual is that it is not as
sweet as most Indian desserts and is fairly simple to make. Make sure that
the vermicelli is very fine. The very fine vermicelli that can be bought at
Chinese stores is OK but it is best made with "sevian" that you can buy at
an Indian store.
Busted and entered for you by: Bill Webster
Posted to MC-Recipe Digest V1 #889 by Bill Webster <thelma@pipeline.com> on
Nov 08, 1997
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