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Roasted Vermicelli Cooked in Milk
Meethi sevain
Semolina vermicelli 225 gm / ½ lb
Milk 4 cup
Cinnamon (dalchini), 1" sticks 2
Sugar 8 tbsp
Ghee ½ cup
Coconut (nariyal), desiccated 3 tbsp
Water ½ tsp
Cinnamon powder ½ tsp
Almond (badaam) flakes 3 tbsp
Dried dates (khajoor), cut into juliennes 12
Method :
Heat the milk in a pot on medium heat. Add cinnamon sticks and bring to the boil. Add sugar and stir until it dissolves completely. Strain to a new bowl.
Heat the ghee in a pan on medium heat. Add vermicelli and coconut and stir and roast until vermicelli is golden brown. Mix in the water; add cinnamon powder, stir and reduce heat to low. Add the milk mixture, increase heat to medium and continue to simmer for 3-4 minutes, stirring occasionally.
Transfer to a bowl and serve garnished with almond flakes and dried dates. Serve at room temperature.
*Preparation time: 45 min. Serves: 4
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