Biranj

 

1 cup angel hair pasta

2 tablespoon ghee (clarified butter)

 

3 cup warm water

 

cup sugar

teaspoon elchi (cardamom seeds), slightly crushed

draaksh (raisins)

 

  1. Saute the pasta and clarified butter on medium heat until it turns pink
  2. Add the water, sugar, cardamom & raisins.
  3. When the liquid is absorbed, remove from heat, mixing well.

 

Note: Use golden raisins for a sweet taste, dark ones for a slightly sour taste

 

Souce: Kokila July 2001