Wheat flour.
Allergen Advice: See ingredients in bold.
Ingredients
Tavaazo Vermicelli — 1 Packet (130g)
Sugar — 1 Cup
Ghee — ½ Cup
Food color — ¼ Tsp
Essence Kewra / Rose — Few drops
(You may use Saffron in slight amount in place of food color and essence)
Milk — 1½ – 2 Cups (Boiled)
Coconut — 1 Tbsp (Thin slices / grated)
Almond — 1½ Tbsp (Thin slices)
Green Cardamom — 4–5 pcs
Steps of Cooking
Heat Ghee in a sauce pan and add Green Cardamom.
Add Vermicelli and fry until desired color appears.
Now add Coconut, Almonds, Sugar and food color mixed in Milk. Cover the pan and cook on low heat for
few minutes. Remove from flame when the mixture thickens, then add Kewra / Rose essence.
Transfer in a serving dish, garnish with your favorite dried fruits and sprinkle Khoya before serving.
Ingredients
Tavaazo Vermicelli — 1 Packet (130g)
Milk — ¾ Cup
Fresh cream — ¼ Cup
Sugar — 1 Cup
Water — 1 Cup
Lemon juice — 2 tbsp
Almond — 1 Tbsp (Crushed)
Cream cheese — 1 Tbsp (Optional)
Pistachio — 1 Tbsp (Crushed)
Corn flour — 1 Tbsp
Zafran flavor — As required
Steps of Cooking
Boil milk, dissolve corn flour in cold milk and add in boil milk, stir continuously.
Add cream, cream cheese (optional), zafran flavor and mix well. Place a layer of vermicelli in flat bowl and press well, pour the mixture
over vermicelli then again place a layer of vermicelli and bake in oven till the vermicelli turn golden and remove.
In a pan boil water, sugar and lemon juice for 7–8 minutes and then spread on kunafah, spread nuts.
Serve cold or warm and we can serve syrup separately.
