(VERMICELLI ZARDA)

Name: (VERMICELLI ZARDA)
Yield: 6 persons
Cuisine: Pakistani
Ingredients: 150 gm vermicelli; 150 gm sugar; 1 kg fresh milk and thikened milk; 100 gm ghee if you like desi ghee; 4 piece green cardamon; 2 tbsp desiccated coconut; 25 gm raisins; 2 dry dates in thin sliced; 2 tbsp almond in thin slice; 1 tsp yellow colour; 1/4 tsp kewra water

Razia Musani @cook_16711634

#pakistankameetha. The name zarda comes from Persian wors (zard) neaning yellow.Hence namedsince the food colouring aded to the riceor other meetha gives it a yellow colour. Zarsa is typically served after a meal .In the Indain subcontinent zarda was and still remain a popular dessert on special occasion such as wedding as popular in Pakistan too.

Razia Musani @cook_16711634

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Ingredients

half an hour

6 persons

150 gmvermicelli
150 gmsugar
1 kgfresh milk and thikened milk
100 gmghee if you like desi ghee
4 piecegreen cardamon
2 tbspdesiccated coconut
25 gmraisins
2dry dates in thin sliced
2 tbspalmond in thin slice
1 tspyellow colour
1/4 tspkewra water

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Steps

half an hour

1

Heat ghee in a sauce pan,and add green cardamon and add vermicelli and fry untill desire colour appear.
2

Now add coconut raisinsdry dates almonds sugar and food colour and mixed it in milk.
3

Cover the pan and cooked it on slow flame for 10 minutes.
4

Remove from the the flame when mixture become thiken then add kewra assence.
5

Trasnfer in a serving dish garnish with your favourite dry fruits.And if you like sprinkle khoya before serve.