Muzzafar

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“This is from the Young Times magazine and is Chef Sanjeev Kapoor's recipe. Its amazing, out of the world and super delicious! I hope you enjoy it.”
READY IN:
20mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Break roasted vermicelli with hand and keep aside.
  2. Wash and pat dry raisins.
  3. Cut almonds into slivers and chop cashewnuts.
  4. Heat ghee in a pan.
  5. Add cardamom powder and sugar.
  6. Cook on low heat, stirring continuously, for 2-3 minutes.
  7. Add milk and continue to cook for 2-3 minutes.
  8. Add broken vermicelli and continue to cook for 4-5 minutes or till the vermicelli is dry.
  9. Serve hot, garnished with sunflower seeds, raisins, almonds, cashews and edible silver foil, if desired.

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