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- Milk low fat - 1500ml
- Almonds - 20gm
- Pistachios- 20gm
- Chironji/Buchanania Lanzan - 10gm
- Dried dates - 20gm
- Zero calorie sweetener - 10-12 tablets or as per the taste.
- Saffron strands - a pinch
- Whole cardamom- 2
- Vermicelli- 20gm
In the separate bowls, soak almonds, pistachios and chironji in hot water for about half hour. Remove its outer covering.
Using the slicer, cut the almonds and pistachios into slits and let all three dry under sun or at room temperature until it turns rigid. You may store them in refrigerator for about 10 months like this. Cut the dried dates into thin long slits as well.
In a big pot, add milk and add dried dates and cardamom and let it simmer until the color changes to light golden brown. Now add almonds, pistachios, saffron strands, chronji and sweetener and simmer for another 10 minutes.
Finally, add vermicelli and simmer for until 10 minutes or until it becomes soft. Don’t add vermicelli before, it will turn soggy.
Note: Actually, I didn’t add vermicelli in my recipe, as I didn’t get the thin one. But, has included in the recipe and macros as it’s the main ingredient of the dish.