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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Pakistani

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place oil in a medium sauce pan, break the vermicelli into inch-long pieces (I find it easy to lay on a chopping board & slice with a large chefs knife) and add to the pan. | 2. Cook the vermicelli over a medium heat, stirring occasionally. When the vermicelli has browned to a walnut colour - about 5 minutes, add the milk and almonds. | 3. Gently bash the cardamom pods with a rolling pin or bottom of a heavy pan to release the seeds. Add the seeds to the cooking pan & add the sugar. | 4. Cover and cook for 20 to 25 minutes over medium heat. The vermicelli will begin to soak up the milk. Check every 5 minutes to see how much milk has been absorbed & be careful to stir occasionally. | 5. When the milk is almost completely absorbed, turn the heat as low as will go & cook with the lid off for around 10 minutes or until the noodles are separated. | 6. Serve warm in small bowls topped with the pistachios. To make this a creamy dessert, you can also spoon over a little single cream or evaporated milk! | 7. (If using the mixed fruit & nut add half of it at the time when the almonds are added & the remainder to decorate like the pistachios). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sunflower oil	4 -5	tablespoons		0.0	0.0	0.0	0.0
vermicelli seviyan	7	ounces	toasted	176.5167	0.0	39.27	0.9917
milk	2	cups	skimmed	1104.0	26.592	10.992	114.432
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
green cardamom pod	8 -10			176.5167	0.0	39.27	0.9917
almond	4	tablespoons	slivered	480.89599999999996	0.0	0.0	54.4
pistachio	20		shelled sliced	13776.0	668.382	495.936	1114.872

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