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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak vermicelli in water and keep aside. | 2. Heat milk on low flame, stirring frequently, and cook till the 1 1/2 ltrs milk reduces to only 1/2 ltr. | 3. Heat ghee in a small wok. | 4. Add drained vermicelli to the ghee. | 5. You may break the vermicelli into smaller portions when adding with your hands, or, better still, buy the small vermicelli from the market. | 6. It's easier to work with that. | 7. Saute briefly. | 8. Add raisins and water. | 9. Cook on medium flame for 2 minutes. | 10. Increase heat and bring to a boil. | 11. Add the 1/2 ltr of milk. | 12. Mix well. | 13. Add the cardamom powder, chironji, pistachios and almonds. | 14. Mix well. | 15. Remove from stove. | 16. Pour into individual bowls. | 17. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ghee	2	tablespoons		-	-	-	-
vermicelli	100	g		358.0	75.8	10.64	1.32
raisin	2	tablespoons		62.2875	16.401	0.6992	0.0949
water	1	cup		0.0	0.0	0.0	0.0
milk	1 1/2	1/2		223.26	17.4948	11.529000000000002	11.9682
milk	100	g	condensed	230.0	5.54	2.29	23.84
green cardamom	1	teaspoon	powdered	-	-	-	-
chironji	2	tablespoons		-	-	-	-
pistachio	2	tablespoons	chopped	86.1	4.1774	3.0996	6.9679
almond	2	tablespoons	chopped	240.44799999999998	0.0	0.0	27.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.