Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4 persons
Ingredients:
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1 ½ litre skimmed milk
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1 tablespoon rice bran oil
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100 gm roasted whole-wheat vermicelli
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A few saffron strands
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2 tablespoons of walnuts
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½ teaspoon ground green cardamom
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Pinch of grated nutmeg
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6 teaspoons sugar substitute
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3-4 almonds, blanched and slivered
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3-4 pistachio nuts, blanched and slivered
Method:
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Boil the milk until it has reduced in volume by roughly a quarter.
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Heat rice bran oil in a deep pan (kadhai). Add the vermicelli by stirring gently.
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Stir in the reduced milk.
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Add the saffron strands, walnuts, cardamom and nutmeg and cook for about 5 minutes.
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Stir in the sugar substitute for sweetness and nuts.
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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
