Servings: 4-6
Prep Time: 10 minutes
Cooking Time: 20 minutes
Ingredients
- 1 cup vermicelli crushed to about one inch pieces
- 2 cups whole milk
- ½ cup heavy whipping cream
- ½-¾ cup sugar or 1 small condensed milk can (or to taste)
- ½ teaspoon cardamom seeds
- ¼ teaspoon kewra (essence)-optional
- 1 tablespoon butter
- ¼ cup coarsely crushed almonds or pistachios-optional
Step 1
In a skillet warm butter and add the cardamom seeds.
Step 2
Add the vermicelli to hot butter and lightly brown the vermicelli for a few minutes.
Step 3
In a separate pot, combine whole milk, whipping cream, sugar and vermicelli. Gently stir for a few minutes so that sugar is dissolved.
Step 4
On medium heat, bring milk mixture to a boil while stirring at intervals to avoid liquid from sticking to pan.
Step 5
After first boil reduce the heat to minimum and let mixture thicken to your desired consistency.
Step 6
Add kewra and stir well.
Step 7
Add some crushed nuts to the desert and some to garnish the desert.
Step 8
Cool it down and then chill. It is now ready to serve.
