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Add a photoServings: 6
Ingredients
- Â Â Powdered saffron
- 3 c. lowfat milk
- 1 can sweetened condensed lowfat milk - (14 ounce)
- 1/2 c. seviyan see * Note
- Â Â (or possibly browned vermicelli)
- 1/2 c. grnd almonds
- 1/4 c. grnd pistachios
- 1 dsh rose essence see * Note
- Â Â (or possibly 1 tspn rosewater)
Directions
- * Note: Seviyan is a very fine vermicelli which you can buy in Indian markets. You can substitute fine vermicelli fried in a little butter till golden brown. In place of rose essence, also sold in Indian markets, use a tsp. of rosewater.
- To make powdered saffron, dry 8 saffron threads in a skillet over low heat for a few min and grind them in a mortar. Set aside.
- Bring the lowfat milk and condensed lowfat milk to a boil in a saucepan over medium heat and simmer 15 min. Add in the seviyan that has been broken into short pcs, almonds and pistachios and return to a boil. Reduce the heat to low and simmer 20 min, stirring occasionally. Halfway through, stir in the rose essence. The dish should have the consistency of a thin porridge.
- Transfer to a serving bowl and sprinkle the saffron proportionately over the surface while still warm.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 6 servings | |
| Calories 391 | |
| Calories from Fat 107 | 27% |
| Total Fat 12.26g | 15% |
| Saturated Fat 6.28g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 175mg | 7% |
| Potassium 587mg | 17% |
| Total Carbs 59.49g | 16% |
| Dietary Fiber 0.7g | 2% |
| Sugars 58.63g | 39% |
| Protein 12.9g | 21% |
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