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Ingredientes
- 1Â 1/2 Tbsp. Ghee
- 125 gm Fine vermicelli
- 1Â 1/2 c. Warm water
- 1/4 tsp Saffron strands
- 1/2 c. Sugar
- 2 Tbsp. Sultanas
- 2 Tbsp. Slivered blanched almonds
- 1/8 tsp Grnd cardamom
Direcciones
- Break the vermicelli into small pcs less than 2.5cm (1 inch) in length.
- They need not be uniform, but longer pcs make stirring difficult.
- Heat ghee in a heavy saucepan and fry the vermicelli intil golden, stirring so it colours proportionately. Add in warm water and saffron and bring to the boil, then turn heat low, cover and simmer gently till vermicelli is cooked. Add in sugar and sultanas and cook uncovered till liquid is absorbed.
- Stir in the almonds and cardamom, stir well and serve hot with cream.
- I. Chaudhary Gold Coast-Ounce
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 4 servings | |
| Calories 284 | |
| Calories from Fat 66 | 23% |
| Total Fat 7.56g | 9% |
| Saturated Fat 3.24g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 7mg | 0% |
| Potassium 111mg | 3% |
| Total Carbs 50.1g | 13% |
| Dietary Fiber 1.5g | 5% |
| Sugars 26.74g | 18% |
| Protein 5.13g | 8% |
