
Naseema Khan (zulfis)
Master Chef727
4M
1.7K
Ex Banker.
I have a passion for Cooking & Baking.. "Cooking & Baking is love made Edible"
Cooking is an Art...the main ingredient is love ❤️
Please note : My Recipes are personally tried and tested by me and sometimes recipes are adapted to
...

Joined 7 years ago
68 favourites
12 comments
18.6K views
RECIPE
My Tip: so it's not lumpy I boil water butter tuj (cinnamon stick) etc first the. Add the vermicelli and I have perfect sevioI changed my Method to the above style see my tipMethod that is usually used is this See below 200 g vermicelli ( I use Manzoor A-1 - product of Pakistan) or u any other brand In pot on stove melt 3-4 tablespoon ghee (Clarified butter) Or butterAdd 2 Cinnamon sticks2 - 3 Elachi (cardomom) pods Braise on medium heatAdd 200 g Vermicelli (break to size you want)Braise till it lightly till it changes colourAdd ¾ cup boiling water with pinch of saffron and ( Optional) few drops of egg yellow colouringKeep mixing with fork ..add ¾ cup sugar mix well..add crushed +- 1 teaspoon crushed Elachi (cardomom) Check if soft ( BEWARE when adding water.. add 3 or more tablespoons of water just to soften). It must not be mushy Garnish with almonds enjoy plain or serve with nestle dessert cream
POSTED ON
06 Jan 2018
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Naseema Khan (zulfis)
Master Chef727
4M
1.7K
Ex Banker.
I have a passion for Cooking & Baking.. "Cooking & Baking is love made Edible"
Cooking is an Art...the main ingredient is love ❤️
Please note : My Recipes are personally tried and tested by me and sometimes recipes are adapted to
...

Joined 7 years ago