| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Indian |
Desserts, Indian |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
tb |
Ghee |
| 125 |
g |
Fine vermicelli |
| 1 1/2 |
c |
Hot water |
| 1/4 |
ts |
Saffron strands |
| 1/2 |
c |
Sugar |
| 2 |
tb |
Sultanas or Raisins |
| 2 |
tb |
Slivered blanched almonds |
| 1/8 |
ts |
Ground cardamom |
INSTRUCTIONS
Break the vermicelli into small pieces less than 2.5cm (1 inch) in length.
They need not be uniform, but longer pieces make stirring difficult.
Heat ghee in a heavy saucepan and fry the vermicelli intil golden brown,
stirring so it colours evenly. Add hot water and saffron and bring to the
boil, then turn heat low, cover and simmer gently until vermicelli is
cooked. Add sugar and sultanas and cook uncovered until liquid is absorbed.
Stir in the almonds and cardamom, stir well and serve warm or chilled with
cream.
Imran C. Compilation
Posted to EAT-L Digest 04 Jan 97
From: "Imran C." <imranc@ONTHENET.COM.AU>
Date: Mon, 6 Jan 1997 10:12:46 +1000
A Message from our Provider:
“Beauty: an act of God”