I love asparagus and i love fondue so this was a no-brainer and a silky smooth one at that...rich taste and texture provides for a satisfying meal. I would recommend using baby asparagus or tinned variety for smoothness

Though i wouldnt call it chat, its a satisfying weekend brunch...and quite common in marwari households...my children love it

Love making and eating this...its so yummily satisfactory without having too much sugar. I also put in a tablespoon of dry milk powder when frying the vermicilli and just before adding the milk..

Have made this a few times and turns out really flavorful without being heavy or greasy. Its nutritious also...

A really authentic recipe and pretty easy to make. The flavours are subtle and adding the zest gave a great aroma as well as flavour. I have also made this using cauliflower and tofu and it turned out great as well. Its important to use chopped garlic instead of readymade garlic paste and using kaffir lime (patali nimbu) gives even better flavour.

I have made it several times and it always turns out a perfect yummy creation. I had added a little less jaggery to have more tartness which my family loves. It goes well with both rice as well as chapatis