Preparation Time: 10 minutesCooking Time: 30 minutesServes: 4 personsIngredients:1 ½ litre skimmed milk1 tablespoon rice bran oil100 gm roasted whole-wheat vermicelliA few saffron strands2 tablespoons of walnuts½ teaspoon ground green cardamomPinch of grated nutmeg6 teaspoons sugar substitute3-4 almonds, blanched and slivered3-4 pistachio nuts, blanched and sliveredMethod:Boil the milk until it has reduced in volume by roughly a quarter.Heat rice bran oil in a deep pan (kadhai). Add the vermicelli by stirring gently.Stir in the reduced milk.Add the saffron strands, walnuts, cardamom and nutmeg and cook for about 5 minutes.Stir in the sugar substitute for sweetness and nuts.Serve immediately.Nutritive vlue per serving:• Calories: 298.25 kcal• Protein: 13.24 gm• Fat: 10.5 gm• Carbohydrates: 37.91 gm• Fibre: 0.29 gm• Sugar: 0
Preparation Time: 10 minutesCooking Time: 30 minutesServes: 4 personsIngredients:1 ½ litre skimmed milk1 tablespoon rice bran oil100 gm roasted whole-wheat vermicelliA few saffron strands2 tablespoons of walnuts½ teaspoon ground green cardamomPinch of grated nutmeg6 teaspoons sugar substitute3-4 almonds, blanched and slivered3-4 pistachio nuts, blanched and sliveredMethod:Boil the milk until it has reduced in volume by roughly a quarter.Heat rice bran oil in a deep pan (kadhai). Add the vermicelli by stirring gently.Stir in the reduced milk.Add the saffron strands, walnuts, cardamom and nutmeg and cook for about 5 minutes.Stir in the sugar substitute for sweetness and nuts.Serve immediately.Nutritive vlue per serving:• Calories: 298.25 kcal• Protein: 13.24 gm• Fat: 10.5 gm• Carbohydrates: 37.91 gm• Fibre: 0.29 gm• Sugar: 0
