February 28, 2018


Milk - 2 1/2 cups
Vermicelli - 100 gms
Dried dates - 2-3 (shredded and soaked in water)
Sugar -  4 tbsp
Raisins - 1 tsp
Saffron stands - few
Rose essence -  few drops
Almonds and Pistachios - 2 tsp (sliced)


  • Broil the vermicelli on a dry griddle to a pale gold. Set aside and cool.
  • Bring the milk to boil then add vermicelli. Cook slowly until soft and tender.
  • Add the shredded dates, sugar and raisins and cook till sugar dissolved.
  • Soak the saffron in a little milk; add to the milk.
  • Let it simmer for about 10 minutes stirring all the time.
  • Switch off the flame then add the rose essence.
  • The mixture should be thick and creamy.
  • Garnish with nuts before serving.

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