September 03, 2013


Milk - 1 litre
Rice - 2 tbsp
Vermicelli - 1/2 cup
Sugar - 1 cup
Kishmish - 2 tbsp
Cashew nuts - 2 tbsp 
Ghee - 1 tbsp
Cardamom powder - 1/2 tsp


  • Soak the rice for 30 minutes. Fry cashew nuts and kishmish in little ghee. Remove and keep aside.
  • Add remaining ghee and fry vermicelli till golden and lastly add drained rice and saute for one minute.
  • Boil the milk in vessel, add rice and vermicelli and cook till rice is soft and tender.
  • Add sugar, cardamom powder and cook till sugar dissolves.
  • Lastly add cashew nuts and kishmish.
  • Serve warm or chilled.

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