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green cardamom pods saffron ghee pistachios vermicelli noodles sugar coconut raisins slivered almonds milk
Viewed: 61 - Published at: 7 years agoIngredients
- 4 to 5 green cardamom pods
- 1/2 teaspoon saffron
- 2 tablespoons ghee, clarified butter or high-fat butter
- 1/2 cup chopped pistachios, plus 1 tablespoon whole pistachios
- 6 ounces vermicelli noodles, broken into 1-inch pieces (about 1 1/2 cups)
- 1 cup sugar
- 2 tablespoons sweetened or unsweetened flaked coconut, for serving
- 1 tablespoon raisins, for serving
- 1 tablespoon slivered almonds, for serving
- 1 cup khoya (thickened milk solids) or heavy cream, for serving
Method
- Crush cardamom pods with a mortar and pestle or the side of a chefs knife and remove seeds (discard husks).
- Bring 2 cups water to a boil in a small saucepan.
- Remove 1 tablespoon of boiling water and use it to steep the saffron.
- Keep remaining water hot.
- Heat the ghee in a wok or large skillet over medium-high.
- Add chopped pistachios and cardamom seeds and stir-fry until the cardamom is fragrant and the pistachios begin to lightly brown, about 1 minute.
- Reduce heat to medium and add vermicelli.
- Cook, stirring constantly, until vermicelli is browned and toasted, 3 to 4 minutes.
- Reduce heat to medium low and add boiling water and steeped saffron.
- Cook, stirring occasionally, until vermicelli is tender and all the water is absorbed, about 8 minutes.
- Stir in sugar until dissolved and cook 2 minutes more.
- Serve warm topped with the coconut, raisins, almonds, whole pistachios and khoya.
