TANU WADHWA- VERMICELLI COCONUT BURFI

INGREDIENTS
100gms Vermicelli / Seviyan
100gms desiccated coconut
2 cups of water
1 tsp cardamom powder/ elachi powder
1 cup blanched, peeled and finely sliced (lengthwise) almonds
1 cup condensed milk
few strands of saffron




METHOD
Soak almonds for 3-4 hours or boil almonds for 2 minutes in microwave peel and finely slice lengthwise . Keep it aside. Soak few strands of saffron in 2 tbsp cold milk for 15-20 minutes. Keep aside.

Dry roast vermicelli till golden brown in pan. Add double the amount of water and allow vermicelli to boil till it turns soft. Strain excess water.

In same pan, add boiled vermicelli, almonds, desiccated coconut, cardamom powder, saffron soaked in milk and milkmaid. Cook all the ingredients stirring continuously till it dries up completely and start leaving the sides of pan.

Grease a flat dish or plate. Transfer the mixture on plate and spread evenly with the help of spatula or flat knife. Leave it for 1-2 hours or till it cool down to room temperature.



Pictorial:

1. Soak saffron in 2 tbsp milk for 20-25 minutes and keep aside.

2. Blanch, peel and slice almonds. Keep aside.

3. Dry roast vermicelli.

4. Add double the amount of water.

5. Strain excess water in colander.

6.  Put boiled vermicelli in same pan, add desiccated coconut powder and soaked saffron-milk.














7. Now add sliced almonds.













8. Add 1 tin of condensed milk

9. Transfer the mixture in greased plate.Let it cool down to temperature.

10.  Cut in desired shape.