Vermicelli laced with sweetness and topped with chopped mixed nuts and fresh cream (balai)
Prep Time5mins
Cook Time20mins
Total Time25mins
Servings: 4
Author: Hirra Pervaiz
Ingredients
250gramsVermicelliSeviyan
1/2CupClarified ButterGhee
3-4pods Green Cardamom
4 1/4CupsMilk
1Lemonjuice
1tspKewra WaterPanadanas Water
1/4cupslivered almonds
1/4cupslivered pistachios
1/4cupdesiccated coconut
Sugar Syrup
1 1/4CupWater
2CupsSugar
1/4tspYellow food color
Instructions
In a pan add all the ingredients of sugar syrup and cook until the sugar dissolves. Let simmer for 3-4 minutes and turn off the heat
In an another heavy bottom pan add clarified butter (ghee) and pods of green cardamom, split open to begin tempering. When it gets aromatic, add vermicelli to the pan and roast it until dark brown in color. keep stirring so that they don't burn
Now add milk to the pan along with lemon juice,turn the flame to high and cook until the milk is absorbed.
Add to it the prepared sugar syrup and kewra water. When it starts to bubble, turn the flame to low and cover with a lid. Cook until the milk is absorbed and vermicelli is cooked completely
Take out in the serving dish, sprinkle with nuts, desiccated and decorate with silver leaf
Serve warm with whipped cream or fresh cream (balai)
Notes
This can be stored in freezer for a month and can also last long in the refrigerator too Pakistani/Indian vermicelli works best for this recipe but it can be substituted with any vermicelli variety