Ingredients:
• 6 – large slices sandwich bread
• 1/2 cup – fine vermicelli, broken
• 1 tbsp – Ghee
• 1 cup – Milk
• 1/2 cup – sugar, powdered
• 1 cup – fresh Cream
• 1/4 tsp – Cardamom powder
• 2-3 drops – vanilla essence
• Butter for Buttering bread slices
• For garnishing:
• 1 tbsp – chopped Almonds
• 1 tbsp – chopped pistachios
Method:
- Melt ghee in a deep saucepan.
- Add vermicelli, stir-fry on low till aroma exudes.
- Add milk, allow to cook. Stir and make sure there are no lumps.
- When all milk is absorbed, and vermicelli is cooked but firm, take off fire.
- Allow to cool completely, or even refrigerated for 10-15 minutes.
- Fluff up and loosen with a fork, leave aside till required.
- Beat cream essence and sugar in a chilled bowl, till thick and peaks form on top.
- Add vermicelli and mix gently.
- Put dollops of mixture on to toasted bread slices.
- Cut into triangles, serve.
- Serve crisp with hot milk, coffee or tea.
Recipe courtesy of Saroj Kering