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Vermicelli kheer
1 cup vermicelli6 cups milk
1 cup sugar
Few raisins and cashewnuts
Pinch of cardamom powder
Fry 1 cup of vermicelli in a small quantity of ghee till light brown. Boil 6 cups of milk and cook the fried vermicelli in it for about 8-10 minutes. Add 1 cup of sugar, a few raisins, fried cashewnuts and a pinch of cardamom powder to taste. Mix well and boil for 2-5 minutes. Serve hot.
Rice Flakes Chivda
Thin rice flakesGroundnuts
Roasted chana dal
Dry coconut (2 thin pieces)
Green chilli
Curry leaves
Oil
Mustard seeds
Hing (a pinch)
Turmeric powder
Salt
Powdered sugar (if required)
Set oven to minimum temperature. Clean rice flakes and keep for 5 minutes in pre-heated oven. Meanwhile, heat oil and add coconut to it. When coconut becomes light brown, remove and drain oil. Add groundnuts to the remaining oil and fry till crisp. Using the rest of the oil, make a vaghar. (For vaghar, heat oil, add green chilli pieces, curry leaves, mustard seeds, hing, turmeric powder). Once vaghar is ready, add roasted chana dal, rice flakes, groundnuts and coconut. Add salt, powder sugar and a little turmeric powder. Mix well, stir continuously on low flame till it becomes crisp.
