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Cooking Time
Preparation Time :20 Min
Cook Time : 30 Min
Total Time : 50 Min
Ingredients
Serves : 4
1 sweet vermicelli basket
1 cup seviyan/vermicelli
2 tbspn clariied butter or ghee
1 3/4 cups milk
3/4 cup sugar
* 2 tablespoons sliced almonds or other dry fruit of your choice.
4 cardamoms shelled and crushed
* 12/15 strands of saffron soaked in milk
1 coconut rabadi
Milk - 1 /2liter
Freshly grated coconut - 1/2 cup
khoya/dried milk solids - 1/3 cup
1/2 cup sugar
Cardamom powder 1/4 tea spoon
Broken kaju 8/10 optional
1 Ingredients to make Paan Gulkand Modak
1/2 cup condensed milk / mawa
6 Betel leaves
2 /3 teaspoons gulkand
1 tbsp dry fruits powder
1/4 tsp fennel seeds *
1 tbsp tutti frutti
1 teaspoon ghee
1 cardamom
2cloves
Directions
For saffron savianya basket
1. Soaked Saffron into 1 table spoon milk
2. In a pan add some ghee or clarified butter and add roasted Vermicelli to it. Toss them around for a minute so that vermicelli absorbs the flavour of ghee.
3. In the meanwhile chop some dry fruits of your choice and put them with the ghee into the pan add roasted all.
4. Now pour the milk into the vermicelli pan
5. Cover the lid and let it cook for 5 minutes or until milk has slightly but not fully reduced.
6. Add crushed or powdered Cardamoms and saffron soaked milk.
7. Add sugar and combine well.
8. Add few strands of Saffron and continue to cook by stirring till all the milk has absorbed. Keep stirring for it can stick to the bottom of the wok.
9. Take a small bowl/ katori layered with aluminum foil and grease it than layered with saffron vermicelli with the help of fingers.
. Now freeze it into deep freezer for 1hour .
11. After one hour removed it carefully
12. Now Saffron vermicelli basket is ready for feeling .
