Start the Instantpot on "Saute" and add a tsp of Ghee to the pot. Add 1/2 cup of Vermicelli and roast for 5 minutes. Press "Cancel" once the vermicelli is golden brown.
To the pot, add 1/ 2 cup chopped nuts (Cashews, Almonds, Walnuts and Pistachios), 1/4 cup of Sugar, a tbsp of Raisins, 3 cups of Milk, a tsp of Cardamom Powder and mix well.
Close the lid with the vent on "sealing position" and select "Porridge" mode and cook for 6 minutes. Let the pressure release naturally. Serve warm or cold.
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