• Vermicelli roasted 1 cup

  • Milk 4-5 cups

  • Sugar 1/2 cup

  • Ghee 1 tablespoon

  • Green cardamom powder 1 teaspoon

  • Saffron (Kesar) a pinch

  • Cashewnuts chopped 1/4 cup

  • Raisins ¼ cup 


  • Heat ghee in a SUNFLAME SAUCEPAN.
  • Add 1 tablespoon milk to the saffron and mix well. Set aside.
  • Crush vermicelli lightly and add to the pan. Sauté for a minute.
  • Add cashew nuts and raisins. Mix well and sauté for 2 minutes.
  • Add remaining milk, little by little and keep stirring.
  • Add sugar, stir to mix and cook on medium heat till the milk is reduced and the vermicelli is soft. Keep stirring.
  • Add saffron milk and cardamom powder and mix well. Switch off the heat.
  • Garnish with some raisins and serve hot or chilled.

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