Preparation

Heat ghee in a pan over medium heat.

Add the crushed cardamoms and cloves and sauté it for a minute or two.

Add seviyan and sauté at medium heat.

Fry till light golden brown.

Add milk, a little at a time, and cook on low heat till vermicelli is cooked.

In a separate pan, cook sugar with 2 cups of water and saffron to thick 2 string syrup and add little by little, add rose water in it.

Stir gently and keep cooking on a very low heat

Simmer together on low heat for a few minutes till the liquid has dried.

Transfer to a serving dish and add khoya from top.

Garnish with almonds, pistachios and silver varq, serve at room temperature.

Ingredients:

• Ghee – 250 gms
• Green Cardamoms – 5-6 pc
• Cloves – 4 to 6 pc
• Fine Vermicelli – 750 gms
• Water – 100 ml
• Hot Milk – 1.5 ltr
• Sugar – 450 gms
• Khoya – 200 gms
• Saffron – 1/2 tsp, warmed and ground
• Rose Essence – 6 to 8 drops (optional)
• Almonds – 20 to 25, cut in slivers and fried lightly in ghee
• Pistachios – 20 to 25
• Silver Vrak