Vermicelli Kheer

Poonam is a teacher and an artist who makes as delicious food as she makes beautiful paintings
Her passion lies in her uncanny knack of getting both her passion right to a T. Good food and awesome paintings are what you find at her place. 

1cup Roasted Vermacili
1.5 liter Milk
½ tsp. Cardamom Powder
½ tsp. Saffron
Dry fruit and resins
Boil the milk in a broad mouth pan add the roasted Vermicelli and sugar to taste. Let it boil till thick. Dissolve saffrom in 1tsp. Water. Add cardamom and saffron to the thick vermacelli and milk mixture Garnish with soaked almonds and resins.

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