I Made It
- Moderate
- 20 mins
- 2-4
Ingredients
For Step 1:
- Fennel seeds (saunf) 2 tsp
- Cinnamon stick 2.5 inch
- Green cardamom 4
- Clove 2
- Muslin cloth
For Step 2:
- Milk 1.5 litres
- Sugar 8-10 tbsp
- Dry dates (chwara) chopped 4
- Pistachio crushed 1 tbsp
- Almond crushed 1 tbsp
- National vermicelli ½ pack
- Clay pot (handi) for cooking
- Extra nuts, coconut, and silver sheet for garnish
Directions
Step 1:
- In a small frying pan roast all spices mentioned in step 1 for 2 mins on low flame.
- Grind the roasted spices and add into a muslin cloth and make a little bag (pottli)
Step 2:
- Add milk, the spice bag into a large cooking clay pot (handi) and bring it to a boil.
- Take the clay pot (handi) off the heat, cover, and leave to infuse for 2 hours.
- After 2 hours, put the pan back on heat, add dry dates and sugar, and cook on medium low heat for 5 mins.
- Add ½ pack of crushed vermicelli, nuts and bring it to a boil.
- When it comes to a boil, close the flame. Cooking process will continue because of the hot clay pot.
- Stir continuously until it stops bubbling for about 2-3 mins.
- Cover and leave till cool.
- Keep the clay pot in a refrigerator for 6-8 hours.
- Keep the clay pot in a refrigerator for 6-8 hours.
- Garnish with nuts and silver sheet.
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