Milk, 1 3/4
Sugar, 250 gm
Green cardamom powder, 2 gm
Saffron, A small pinch
Ghee, 50 gm
Crushed roasted vermicelli, 100 gm
Chopped almonds, 45 gm
Chopped pistachio, 45 gm
Chopped cashew nuts, 45 gm
Raisins soaked in warm water, 30 gm
Dried dates - soaked overnight and chopped, 5
In a heavy-bottomed put milk, sugar, cardamom, saffron and bring to boil simmer on low flame for 30 minutes and set aside.
In a non-stick pan, saute vermicelli in ghee on slow flame until it starts to turn golden brown. Add the infused milk into the pan.
In another non-stick Pan add all the nuts with a little bit of ghee and fry on a low flame and add into the vermicelli pan.
Finally, add raisins and dates. Simmer further for 10-15 minutes until thickened.