Cooking with B.J

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Recipe contributed by Ambreen Imran (Lahore)


- 1 cup vermicilli noodles
- 1 tablespoon ghee(clarified butter)
- 1 cup condensed milk
- 1 tablespoon custard powder, dissolved in some warm milk
- 1/2 cup sugar
- 3-4 cups of whole milk, diluted with 1-2 cups of water.
- 1 tablespoon raisins
- 1 tablespoons halved cashewnuts, dry roasted.
(You can substiture this with roasted, slivered almonds or pistachios)
- 1 tsp crushed cardamom

Heat the ghee in a pan and add the vermicilli to it.
Fry the vermicilli till it turns brown in color.
The color should be between dark and light brown.
Take a open pan and add the milk to it.
Add the vermicilli to the milk and boil on a medium fire until the vermicilli is completely done.
This should take about 20-30 minutes.
Now add the custard powder and keep stirring.
Add the condensed milk , sugar, raisins and the nuts and stir till the sugar is dissolved and the mixture thickens.
Add the cardamom and serve hot.
It can also be stored in the fridge and served chilled.
It is delicious both ways!