Ingredients:
1 litre milk
5 gms of kesar (saffron)
3 tblsps of vermicelli broken into small pieces
100 gms of dry dates(kharak) soaked in water for a few hours and cut into long slices
2-3 tblsp of pure ghee or butter
about 1/2 cup sugar or to taste
almonds, pistachios 50 gms each
kismis 30 gms, charoli 30 gms
Method:
Boil the milk on a slow fire till it is reduced to 3/4 litre. Boil the nuts and blanch them.Clean the kismis. Roast the kesar and powder it.
Heat ghee or butter on a low fire and fry the vermicelli till golden about 2-3 mins. Then add the chopped kharak and all the nuts and fry gently for a few minutes more. Now add a 1/2 cup of hot water. When the mixture comes to a boil, add the hot milk and cook again till desired consistency is obtained.
Remove from fire and add sugar. Stir, add the kesar. Serve hot.
1 litre milk
5 gms of kesar (saffron)
3 tblsps of vermicelli broken into small pieces
100 gms of dry dates(kharak) soaked in water for a few hours and cut into long slices
2-3 tblsp of pure ghee or butter
about 1/2 cup sugar or to taste
almonds, pistachios 50 gms each
kismis 30 gms, charoli 30 gms
Method:
Boil the milk on a slow fire till it is reduced to 3/4 litre. Boil the nuts and blanch them.Clean the kismis. Roast the kesar and powder it.
Heat ghee or butter on a low fire and fry the vermicelli till golden about 2-3 mins. Then add the chopped kharak and all the nuts and fry gently for a few minutes more. Now add a 1/2 cup of hot water. When the mixture comes to a boil, add the hot milk and cook again till desired consistency is obtained.
Remove from fire and add sugar. Stir, add the kesar. Serve hot.
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