-

Recipe:
Take a non stick pan and heat some butter. Add about 200 gms vermicelli and fry it till golden brown. Turn off the flame and add 2 tbsp of condensed milk and mix well. Take a cup cake paper and cup cake tray and add 2-3 tbsp of vermicelli mixture in each mold. Press it with a small glass or spoon to make the shape. Keep it in refrigerator for an hour or so. Carefully take them out of molds and keep them in refrigerator till you have to serve it.
For kheer boil 1 kg milk and add some saffron. Add 1/3 cup of soaked rice and cook for 20-30 mins or till the rice are well cooked. Keep stirring. Whisk it or use handy only 1-2 times once the rice are soft. Add about 1/4 cup of sugar + cardamon powder and let it dissolve. Once the kheer thickens switch off the flame and mix in about 1 cup of rabri. Let it cool and then pour it in vermicelli bowls and garnish with almonds/cashew nuts/pistachios etc. Serve it cold. 😊

Comments

Post a Comment

Popular posts from this blog

-
Image
ingredients: Potato Fries: Aloo (Potatoes) peeled 3-4   Pani (Water) as required   Pani (Water) as required   Namak (Salt) 1 tbs   Oil for frying Chicken Tikka Flavor: Tikka masala ½ tbs   Dahi (Yogurt) 1 tbs   Adrak lehsan paste (Ginger garlic paste) 1 tsp   Chicken fillet 1   Oil 1 tbs   Pani (Water) 1-2 tbs or as required Assembling: Potato fries   Mozzarella cheese grated   Cheddar cheese grated   Pizza sauce   Cooked chicken   Cheddar cheese grated   Mozzarella cheese grated   Pyaz (Onion) chopped   Shimla mirch (Capsicum) chopped   Jalapenos chopped   Tamatar (Tomato) deseeded & cubes   Cheddar cheese grated   Mozzarella cheese grated   Black olives   Lal mirch (Red chili) crushed   Dried oregano Directions: For Potato Fries: Cut potatoes with the help of the french fries cutting machine (1.3 cm thick). In bow...
Read more

madeee

-
Image
Ingredients 6 big handfuls mixed greens, leaves and herbs olive oil 2 cloves garlic , peeled and sliced sea salt freshly ground black pepper extra virgin olive oil 1 lemon , juice of Method This dish can be eaten either cold as an antipasto or warm as a vegetable contorno. The great thing about it is that you can use any combination of greens, such as baby cabbage leaves, Swiss chard and even salad leaves like cos, gem or Romaine. You can easily buy a big bag of spinach, rocket and watercress and use some yellow celery leaves and other herbs like basil, parsley, sorrel and fennel tops to give you a good mixture. Most Italians have a vegetable garden, and no matter how big or small it is they always have greens and veggies to hand. This recipe sees the more robust leaves blanched first, then wilted down in a pan with the salad leaves, herbs and garlic until soft and tender. Blanch the cabbage leaves and chard to perfection in a pot of salted boiling water f...
Read more
-
Image
L emon mojito 🍋 🍋 🍸 🍸 Sprite 1 caneMint leaves 4 Sugar 2 tbsp Lemon juice 2 tbsp Ice Method: Take a vine glass put lemon on outer layer and than dip it in sugar Now mox mint and lemon in hawan dasta Than pour it in glass add ice and sprite garnish with mint leaves and little bit of black salt ✴ ✴ ✴
Read more