1.
Heat a pan with ghee. Add mix nuts and raisin. Fry for 1-2 minutes then take out from pan and keep aside. Then add vermicelli and roast for 3-4 minutes on low flame.
2.
Then add sugar, cardamom powder and fried nuts and raisin. Mix well. Then add 3/4 cup water, give a good stir..Turn down flame, cover pan and cook for 8-10 minutes or till water evaporate and vermicelli soft enough. Add rose water, give nice stir.
3.
Turn off gas. Let it cool completely. After cooling down, jorda shemai won't be sticky. Garnish jorda shemai with, nuts or anguri gulab jamun.
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