Ingredients:
- Seviyan (Vermicelli) – 50 gm
- Kishmish (Raisins) – 1 tablespoon
- Almonds and Pistachios (chopped finely) – 2 tablespoons
- Ilaichi (Cardamom) – 2
- Condensed Milk – 1/2 tin
- Whole Milk – 1/2 a liter
- Sugar – to taste
- Pure Ghee (Clarified Butter) – 1 tablespoon
Method:
In a pan, heat ghee (clarified butter) and sauté vermicelli until it gets golden brown. Add milk and bring to a boil. Lower the flame and stir in condensed milk slowly. Cook on low flame for about 5 minutes. Add cardamom powder, raisins and sugar to taste. Garnish with nuts and serve hot or chilled.
Recipe from: