1) Fry Rakesh Vermicelli in ghee till golden Brown. 2) Add boiled Milk and cook on low flame. 3) Add sugar and elaichi powder. 4) Serve hot, sprinkled with dry Fruits and Saffron.
Vermicelli Pulao 1) Fry Rakesh vermicelli in ghee till golden brown and keep aside. 2) Fry chopped onion, add chopped tomatoes, masala and cook for 5 minutes. 3) Add vermicelli, water( 1 cup vermicelli 2 cup water), salt to taste & cook till water get absorbed. 4) Remove from flame and garnish with coriander and mint leaves. serve hot with raita.
Storage conditions:
1) keep in cool & dry places and away from direct sunlight.
