Ingredients
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A few saffron threads
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2 tablespoons warm milk, plus 1.5 liters milk
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2 tablespoons ghee
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100 grams semiyan (wheat-flour vermicelli; see Note)
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¼ teaspoon ground green cardamom
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Pinch of freshly grated nutmeg
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2 tablespoons chironji/charoli (melon seeds)
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8 to 10 almonds, blanched, peeled, and slivered
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8 to 10 pistachios, blanched, peeled, and slivered
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125 grams sugar
Directions
Note:- If using ready-roasted semiyan, you don’t need to roast it further; just add it with the milk in step 3.
Steps
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1
Done
|
Soak the saffron in the 2 tablespoons warm milk. |
|
2
Done
4
|
Place a heavy-bottomed nonstick saucepan over medium heat and add the ghee. When it melts, add the vermicelli and sauté for 3 to 4 minutes or until light golden. |
|
3
Done
20
|
Add the milk, increase the heat to high, and bring to a boil. Lower the heat to medium and simmer for 20 minutes or until the milk thickens and turns light pink. |
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4
Done
10
|
Add the cardamom, nutmeg, saffron mixture, melon seeds, almonds, pistachios, and sugar, and simmer for 10 minutes. |
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5
Done
|
Serve hot |
