Serves: 4
Total Calories: 170

1/2 cup arrowroot powder or cornstarch
2 1/2 cups water
1/2 cup sugar
5 to 6 cups ice cold water
2 to 3 drops screw-pine essence (ruh-kewra), or rose essence
1/2 teaspoon ground green cardamom seeds
1/4 teaspoon saffron threads

1. In a small saucepan, mix together the arrowroot (or cornstarch) and 2 cups water, and cook over medium heat, stirring constantly, about 15 minutes. As it cooks, the mixture will bubble lightly and
thicken considerably, then thin down and take on a gelatinous, translucent blue appearance Remove from the heat.

2. Fill a large bowl with ice cold water. Pour the batter into the vermicelli press, fitted with a perforated disc with holes of about 0.1 inches. Working about 12 inches directly above the bowl of water, turn the handle of the vermicelli press. The batter will pass through the holes and the long noodles will firm up when they come in contact with the water. Keep turning the press until all the batter is used. Drain the noodles and transfer to a serving bowl.

3. In a small-saucepan, mix the remaining 1/2 cup water and the sugar and., cook over high heat until thick, about 3 minutes. Cool and add to the noodles. Mix in the screw-pine or rose essence, cardamom seeds, and saffron threads and refrigerate at least 1 hour to blend the flavors.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 170
Calories from Fat: 0

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