Ingredients
Vermicelli – 1cup roasted.
Ghee – 2 tbsp.
Sugar Powder – 2tbsp.
Milk – ½ liter, full cream.
Milk – ½ cup, full cream.
Custard Powder – 1 tbsp.
Milk powder – 2 tbsp.
Almond flakes – 2 tbsp.
Pistachio Flakes – 2 tbsp.
Recipe
1. Break 200 grams of lite roasted vermicelli into a bowl. Now heat 2 tbsp of ghee in a pan, add vermicelli and fry it on low flame. After getting a good smell from them, Add sugar powder and milk powder, fry it for 1 minute. After roasting, turn off the flame and keep it aside to cool down.
Process of making Malai :-
1. Boil ½ liter of full cream milk in a pan. Stir the milk when it comes to a boil, now add custard powder to ½ cup of full cream milk and mix it well to remove all the lumps and make a solution.
2. Now reduce the flame to low and pour this solution while stirring the milk. Now turn the flame to medium and cook it for 3-4 minutes while stirring it. Now add 1/4 cup sugar that means there is no need to add sugar to the cream anymore.
3. Cook it well while stirring for 2-3 minutes and make it thick. now add Thandai syrup mix and stir it well. Dessert is ready.
Process of making Crispy Malai Layered Vermicelli :-
1. Put half a vermicelli in a tray and set it well by pressing it. Now pour cream over it, and spread evenly. Put the remaining vermicelli on it and cover the whole cream well. After this, garnish it with almonds and pistachios.
Now keep it in the fridge for 1 hour and store it for later.
Enjoy.
This is the Indian version of kunafa, with crisp semiya on the top and bottom and thick cream in the middle. It is very easy to make and has a different taste when eaten.
No additional sugar required · Serve chilled · 500ml glass bottle · Add water or milk and stir
Indulge in the tantalizing play of flavours in this incredibly rich-tasting drink. It is made using an assortment of dried fruit seeds, dry fruits and spices providing a shot of energy in every gulp.
Our Thandai is 100% natural and has no added preservatives, colour, artificial flavours or chemicals.
Recommendations: Tastes best when mixed with milk or as topping on desserts and ice creams
Directions of use: 20 ml concentrate + 100 ml milk.
Serving Size: Each bottle serves 10-12 glasses
Quantity: 500 ml
Note: To be refrigerated
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