Of Flavours & Tastes…
Today’s post is another sweet delicacy from Punjab.Mithae Jaule is a very popular dessert in Punjabi households usually served during special occasions.Simple to prepare,it’s a wonderful delicacy to cherish.Being a Keralite I am familiar with a vermicelli dessert,Semiya Payasam.The addition of milk and it’s liquid form may be the variation.But after having this Mithae Jaule,I regret why on earth I have not made this so far.My little princess shows a thrilled face and requests for more.To be honest,I am a happy mother with the deletion of whole milk.Do try this simple dessert and enjoy !
This is the last day of the first edition BM#9.Tomorrow onwards Melange will have a different theme,running the second week of Blogging Marathon.
250 gms small,thick vermicelli/jauley
2 tbsp ghee (I have reduced.You may add more for taste)
3/4 cup mixed dry fruits (cashews,raisins and almonds)
For sugar syrup
3 cups water
1 cup sugar
Heat ghee in a thick bottomed pot and roast the vermicelli to brown colour.Be careful not to burn them.Meanwhile prepare the sugar syrup in another pan.Bring it to a boil and let the sugar dissolve.Switch off the stove.Now pour the strained sugar syrup to roasted vermicelli and bring to a boil.It will thicken fast.Now add the mixed dry fruit and keep closed in medium heat till vermicelli turn soft and dry.In between you may saute.Serve hot.