HOTCHULHA

Ingredients:

• Thin Vermicelli – 2 cups
• Whole milk – 4 cups
• Sugar – 1 cup
• Cashew Nuts – 25
• Raisins – 25
• Poppy seeds – 1 Table Spoon
• Dry coconut Grated – 2 Table Spoons
• Ghee – 4 Table Spoons
• Cardamom Powder – 1/4 Tea Spoon
• Charoli nuts – 1 Tea Spoon

Method:

1. Fry the Vermicelli in 3 table spoons of Ghee until it is brown.
2. Fry on low heat until all the ghee is dried.
3. Dry roast the coconut and poppy seeds and keep it aside.
4. Fry the Cashew, Charoli nuts and raisins in the remaining Ghee and keep it aside.
5. Put the heavy bottom sauce pan and ass milk, sugar and cardamom and bring it to a boil and then put the fried vermicelli stirring constantly. With in 5 minutes, vermicelli will become soft.
6. After five minutes, reduce the heat and put the dry fruits and nuts.

Tip: If it becomes too thick, add a cup of milk and heat it for couple of minutes. It will become thin again.