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KHIRNI

Ingredients:
Milk - 1 litre
Vermicelli - 4 tbsp
Ghee - 3 tbsp
Sugar - 5-6 tbsp
Cardamom powder - 1/4 tsp
Pistachios -1 tbsp (chopped)

Method:

  •  Heat the ghee in a pan and fry the vermicelli over a very low flame till it is golden brown. Keep aside.
  • Bring the milk to the boil, stirring from time time till the quantity reduces a little.
  • Add the vermicelli and continue to cook over a low flame till the quantity  of the milk has been reduced to half of the original quantity. Add the sugar and stir.
  • Once the sugar has dissolved, add cardamom powder and transfer to a serving bowl.
  • Serve hot or cold garnished with pistas.
  • This is favourite Sindhi breakfast served with puris.
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