VERMICELLI KHEER
Ingredients:
1 kg milk
3-4 tbsp vermicelli
2 tbsp sagodana
½ cup sugar
½ tsp cardamom
2 tbsp pistachio/almond sliced
Kewra or rose essence
4 tbsp condensed milk
Method:
Boil milk with sagodana till tender. Add vermicelli and when the mixture thickens add cardamom, pistachio/almond and rose essence/extract.
Transfer to a deep serving bowl and garnish with silver foil (warq). Serve cold.
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