Milky saffron vermicelli with crushed pistachio and rose petals topping
4
50
5 cups Anchor Milk powder (15 full table spoons of Anchor powder mixed in 5 glasses of water)
1 cup Vermicelli
½ tsp. saffron
3/2 cup white sugar (use more if you like it sweeter)
1 tbsp. rose water
3 tbsp. resins 3 tbsp. crushed pistachio
1 tbsp. almonds flakes
2 tbsp. dry rose petals
1.Boil the milk in a deep heavy bottomed pan with ½ tsp. saffron.
2.Heat a pan, add some butter, add vermicelli, raisins, almond flakes and sauté till golden brown for about 4 mins. Make sure you do this on a medium low flame and keep stirring as vermicelli tends to brown very quickly.
3.Add half of this vermicelli to the milk and let it come to a boil. Then simmer on low heat for 35 mins, stirring every once in a while and making sure that the cream collected at the sides is stirred back into the pot.
4.Once its almost thick, add the sugar and stir well, simmer on medium heat for 5-10 mins till it reaches a consistency you like.
5.Remember it continues to thicken up once taken off the flame. So I suggest keeping it more watery than you would actually want to eat.
6.Remove from heat and cool completely. Once cold, put in the fridge till serving time or at least for 3 hours.
7. Pour some vermicelli into dessert glasses, top with some rose petals and nuts.