Ingredients

1 litre milk
1/2 cup fine vermicelli broken to 1" bits
1 tsp. ghee
3/4 cup sugar
1/4 tsp. cardamom powder
15-20 strands of saffron, crushed in 1 tsp. hot milk
10 almonds, blanched and thinly slivered
10 pistachios, unsalted, thinly slivered

Method:

1. Heat ghee in a heavy deep pan.
2. Add broken vermicelli , stir till lightly roasted.
3. Add hot milk, stir gently to bring to a boil.
4. Reduce heat allow to simmer for 5 minutes.
5. Add sugar, stir till dissolved.
6. Add cardamom, saffron, cardamom, almonds and pistachios.
7. Mix and take off fire.
8. Serve hot and wholesome.

Shelflife: 3-4 hours
Making time: 20 minutes
Makes: 4-5 servings

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