 |
| Ingredients Seviyan
(vermicelli) 50 gms
Milk
1 litre
Raisins
20 gms
Almond
and pistachio 50 gms
Sugar
90 gms
Ghee
20 gms
|
 |
|
 |
method |
 |
- Soak the raisins in
some cold water. Blanch and slice the almonds and
pistachio
- In a heavy bottom
pan, heat the ghee and then add the slightly
crushed seviyan.
- Fry till light
brown. Add the milk and allow to boil and reduce
to less than half.
- Stir the milk while
it reduces.
- Add the nuts, sugar
and the raisins
- Adjust the sugar
and serve warm in small bowls
|
