Diwal Special
Ingredients:
1 cup Semiya/ Vermicelli
3/4 cup Sugar
3/4 cup Milk
1 spoon Ghee
2 Cardamom powdered
Cashewnuts
Raisins
Method:
Dry Roast vermicelli on a low flame in a pan for 1 minute.
In a tadka pan, heat 1 spoon ghee and roast cashew and raisins, keep it aside.
Take a vessel, Boil 3 cups water and add vermicelli when water starts boiling.
Cook for 2 minutes and drain the water.
Add sugar and 1/2 cup water to vermicelli and cook for 5 minutes on a medium flame.
Add 3/4 cup milk, cardamom and mix well and cook for 2 minutes.
Lastly garnish with roasted cashewnuts and raisins and serve hot.
Note
Here i have used roasted wheat vermicelli from Mtr brand.
Cooking time of vermicelli depends on thickness of vermicelli, thin vermicelli cooks faster.
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