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CREDITS
Indian delights cookbook
INGREDIENTS
1 Cup crushed wheat40g extra fine vermicelli 2 1/2 Cup finely grated carrots2 Cup milk 1 ½ Cup sugar1 Cup fresh coconut grated or dessicated ½ teaspoon crushed Elachi (cardomom)2 tablespoon slivered almonds⅓ Cup ghee (Clarified butter)
METHOD
Braise carrots and elchi in half ghee (Clarified butter) until shinyBraise wheat and vermicelli in remainder of the ghee (Clarified butter) until pink, add 3/4c water, close pot lid and allow to simmer on low heat until moisture evaporatesAdd braised carrots, milk, sugar and coconut - continue simmering on low heat, covered until contents are dry.*This could alternatively be steamed in the oven at 180 for 30mins.Garnish with slivered almonds
INFO & TIPS
* I've added in extra elachi and a good pinch if saffron to the milk mixture then simmered
POSTED ON
05 Mar 2022