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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place a pan on a medium-high flame and lightly roast the vermicelli. | 2. Add the milk and keep stirring until it boils. | 3. Reduce the flame to low and add the saffron. | 4. Stir every 5 minutes to keep the milk from getting scalded. | 5. In about 20 minutes, the vermicelli will be cooked. | 6. Add condensed milk, sugar, and stir again till it boils. | 7. Remove from flame. | 8. In a small frying pan, roast the cashewnuts in ghee; then add (along with the ghee leftover in the frying pan) to the cooked vermicelli-milk mixture. | 9. Pour into dessert cups and serve hot, or after cooling and chilling in the refrigerator (chilling for a few hours gives the pudding a thicker texture). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spaghetti	3	tablespoons		5.8706	1.3086	0.1212	0.1079
milk	1	cup	skim	552.0	13.296	5.496	57.216
milk	1/4	cup	sweetened condensed	552.0	13.296	5.496	57.216
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
ghee	1	teaspoon		-	-	-	-
cashew	1	teaspoon	chopped	-	-	-	-
saffron	1/8	teaspoon		0.2712	0.0572	0.01	0.0051

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