KESARI BADAM SHEVAYA BASUNDI / SAFFRON & ALMOND FLAVOURED VERMICILLI THICKENED MILK ( केसरी बदाम शेवया बासुंदी )
INGREDIENTS
Shevaya / semiya / vermicelli
|
1 cup
|
Ghee / clarified butter
|
2 – 3 tbsp
|
Sugar
|
¾ - 1 cup
|
Hot Whole or full cream milk
|
½ litre
|
Badam / almonds
|
10 – 12 nos
|
Kesar / saffron
|
8 – 10 strands
|
Salt
|
A pinch
|
water
|
¾ cup
|
METHOD:
1.
Heat the ghee in a heavy bottomed pan.
2.
Add the almonds and lightly fry them in ghee. Remove,
cool and coarse grind. Another way of preparing the almonds is by soaking them
in water for an hour. Then remove the skin and grind to a coarse paste.
3.
Add the semiya to the ghee and fry them on
medium heat till they are evenly browned.
4.
Now add in the water and bring to a boil. The semiya
will absorb the moisture and swell.
5.
Now add in the hot milk and bring to boil. Also add
in half the quantity of sugar, prepared almonds by which ever method you like,
kesar and salt.
7.
Adjust the consistency. Serve hot with puri.
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