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Articles: Recipes | Rich Semiya with Saffron
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| Ingredients: | | | | | Saffron | : | 20-25 strands | | | Vermicelli | : | 200 gm | | | Whole Milk | : | 2½ ltr | | | Sugar | : | 200 gm | | | Ghee | : | 2 tsp | | | Almonds | : | 75 gm (chopped) | | | Pomegranate | : | 1 | | | Cashew Nuts | : | 50 gm (chopped) | | | Silver Warq | : | 1 sheet | | |
| | Preparation: | | | | Peel and seperate the pomegranate seeds. Soak saffron in ½ cup of boiled and warm milk. Keep almonds in hot water fr 15 minutes and peel. Heat 1 tsp of ghee in a heavy bottomed pan, put vermicelli and roast till it turns light brown in colour. Stir continuousy. | | | | Add milk to roasted vermicelli and cook on low fire, for about 20-30 minutes till the vermicelly becomes soft and well cooked and the milk gets slightly thickened. Stir the milk continiously. Dissolve sugar into it and remove from fire. | | | | Heat the saffron soaked milk gently ust enoug to dissolve the saffron into it. Put the vermicelli milk mixture in fridge for 15 minutes. While serving add saffron soaked milk, pomegranate seeds, chopped almonds and cashew to it. | | | | Garnish the chilled semiya with few saffron strands,siver warq and serve chilled! |
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