NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- ghee1 tbsp
- sevaiiya, South Asian vermicelli; short fine wheat noodles3 tbsp
- milk2 l
- cardamom10 pod
- saffron20 strand
- granulated sugar, white2 cup
- almonds10
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Heat ghee in a skillet. Add vermicelli, and fry over low heat until golden brown. Remove from the heat.
Bring the milk to a boil. Add vermicelli, cardamom, and saffron. Simmer until the vermicelli are tender and the milk is reduced to a little more than half the original volume.
Mix in the sugar, and boil for 5–7 minutes.
Serve, garnished with almonds.
