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Ingredients:
Vermicelli(शेवय )-1 cup
Water (उदा )- 4 cup
Milk(ढूध )-1 cup
Ghee(तुपा )-2 tps
Cashew nut (काज्जू बीय )- 5 -6 (each cashew nut split in two)
Raisin(द्राक्षा )-14
Saffron threads(केसर ) -6 (optional)
Cardamom power ( एला पीट्टो ) 1 tsp
Method:
Take ghee in a heavy bottomed pan, fry Cashew nut, Raisin and Saffron threads (For 2 min).
Add Vermicelli and fry it, till it turns to brown (For about 5 min).
Take water in a seperate vessel and boil it.
Add fried vermicelli -dry-fruit mixture to water and boil (For about 5 min).
Only after the vermicelli has boiled sufficiently (i.e. after 5 mins), should sugar be added. Adding sugar at the beginning will cause the vermicelli to remain in more raw form.
Only after the vermicelli has boiled sufficiently (i.e. after 5 mins), should sugar be added. Adding sugar at the beginning will cause the vermicelli to remain in more raw form.
When the porridge cools down, add milk and cardamom powder. Vermicelli Porridge is ready to eat. Can serve for 4
