This is easy to make tasty Indian desert,goes well on its own as well as with puri.
Usually its made with milk and sugar,but adding condensed milk gives it a good taste as well as consistency.
1 litre full cream Milk.(Boiling hot)
1 tin condensed milk.
1 Cup thin Shevai ( Vermicelli).
2 tbsp Ghee.
Pinch of salt.
2 tbsp Chopped nuts(Cashewnuts,almonds,charoli).
1/2 tsp Kesar.
2 tbsp Everest milk masala.
Use thin shevai ( vermicelli).
Crush the shevai ( vermicelli) into small pieces when still in the packet – it can make quite a mess when you try and break it into pieces after taking it out.
Heat ghee in thick bottom pan,add shevai(vermicelli) and a pinch of salt and chopped nuts,roast well till the vermicelli turns brown in colour.
Add boiling hot milk slowly and gradually,mix well.
Add condensed milk and 1/4 cup water.Mix well.
Boil for 5 minutes stirring continuously,add kesar and everest milk powder.
Mix well,let boil for another 2 minutes.
Remove in serving bowl.
Serve hot with puris or chilled on its own.
Happy Cooking !!!