This sweet has been in my to do list so long.Wanted to share this one for the milk based sweet in BM#72.
Coming to the recipe,I used the regular roasted vermicelli,but mostly the sweet is made using fine variety of vermicelli.The addition of sweetened condensed milk makes the sweet rich and creamy.Also reduces the cooking time to condense the milk.Off to the recipe..........
Basic InformationPreparation time 10 minutes
Cooking time 30-35 minutes
Serves 4-5 (generously)
Ingredient | Quantity |
|---|---|
Milk/Paal(whole milk preferably) | 2.5-3 cups |
Sweetened condensed milk | 1/ cup |
Sugar/sakkarai | 5 tbs |
Almonds,cashews and pistachios | 4-5 tbs(finely chopped) |
Dates/perichai | 4-5 (finely chopped) |
Cardamom powder/ellakai podi | a generous pinch |
Saffaron/kungumapoo | few strands |
Roasted Vermicelli/Semiya | 1/2 cup |
Ghee/Nei | 1 tbs |
Method
- Heat a tsp of ghee in a pan and to this add the finely chopped nuts and dates.Fry it till it becomes golden.Remove it from the pan and keep it aside.In the same pan add the remaining ghee and roast the vermicelli for a minute.Set it aside.
- Take the milk in a pan and keep it on a stove top and let it boil.After boiling simmer it and scrape the sides of the pan and stir in continuously to prevent burning.Meanwhile soak saffron in a tsp of milk.Add in the roasted vermicelli and let it cook for about 5-6 minutes.Once the vermicelli is cooked add in the sugar and let it boil for 3-4 minutes.Now add in the sweetened condensed milk.Let it simmer for another 3-4 minutes.
- Now add saffron soaked milk,fried nuts,dates and cardamom powder, mix it well.Boil it for couple of minutes.Put off the flame.
- Serve it warm or chilled.
- The amount of sugar can be increased according to personal preference.
- The consistency of the sweet will be thick after cooling.If you feel its too thick,add some milk and adjust it.
Enjoy...........................
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72
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