February 29, 2008

Vermicelli kheer/ Shavagi paaysa

100 gms vermicelli (broken)
1/2 liter milk
150 gms sugar
1 tbsp cashew nuts
1 tbsp ghee

1. Roast vermicelli and cashews in ghee till light brown and set aside.
2. Boil milk and add vermicelli to it and boil again till it thickens.
3. Add sugar after it cools down.

Refrigerate it for half an hour and serve cold.