Soak the almonds and pistachios in cold water for an hour. Remove the skin from the nuts and slice into slivers.
Bring the milk to the boil in a saucepan over a medium heat.
Meanwhile, heat half the ghee (or butter) in a saucepan with the cloves and cardamom pods. Fry the seviyan (or vermicelli) over a high heat for a few seconds. Tip the seviyan and spices into the milk. Stir in the sugar until it has dissolved. Remove from the heat.
Fry the nuts, coconut (if using) and raisins in the remaining ghee or butter for 30 seconds. Stir half into the seviyan, reserving half for decoration. Pour into bowls, decorate with the reserved nuts and serve immediately or refrigerate to serve cold later.
Recipe source: BBC Food
Kindly check the ingredients before you start the recipe.
Nuts | |
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Gluten | |
Dairy | |
Eggs | |
Peanuts | |
Celery | |
Mustard |
Sesame | |
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Fish | |
Crustaceans | |
Molluscs | |
Soya | |
Sulphites | |
Lupin |
Milk |
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November 20, 2024
Nice...!!!
Ingredients
8 almonds
8 pistachios
1.4 litres/2½ pints whole milk
40g/1½oz ghee or unsalted butter
2 cloves
2 cardamom pods
100g/3½ seviyan, or fine vermicelli (roasted)
200g/7oz sugar
1 tbsp cashews, split into halves
1 tbsp fresh coconut slivers (optional)
1 tbsp raisins