Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Dates | 1 date (24g) medjool | 66 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Ghee | not in our table | 0 |
| Cashew Nut | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200 g dry vermicelli
- 1¼ cups ghee
- 100 g dried dates , soaked overnight, pitted and chopped thin
- 100 g almonds , blanched and slivered
- 100 g white raisins
- 100 g halved cashew nuts
- 12 cups milk
- 2 cups cream
- 4 cups water
- 3 cups white granulated sugar
- 2 tbsp cardamom powder
Directions
Heat the ghee in a large pot over a low heat.
Add the cashew nuts to the ghee, and fry until browned.
Turn off the flame and add the raisins. When the raisins swell up, take both them and the cashews out of the ghee with a spoon and set aside.
Switch the low heat back on and heat the ghee. Add the vermicelli and fry, stirring so it turns golden-brown. Watch it carefully so it does not burn.
Pour in the milk and water. Add the cashews and raisins back into the mixture.
Add the sliced dates and almonds. Cook for about 2 minutes, or until the vermicelli starts to get flexible; then add sugar.
Keep on the low flame for another 2 minutes, then add cream and cardamom powder.
Heat just a little longer and mix well.
Serve hot.