1 cup vermicelli6 tablespoon melted ghee (Clarified butter)½ cup Sugar1 tablespoon rose waterPinch of saffronPinch of cinnamon powder¼ teaspoon Elachi (cardomom) powder 1 cup water¼ cup milkSliced badam (almond) & pista (pistachio nuts) for garnish.
Braise the vermicelli in the ghee (Clarified butter) till it becomes golden pink.Add in the water, saffron and rose water; mix and cook covered on low till the water gets absorbed.Add in the sugar, milk and Elachi (cardomom) powder. Mix well, continue to cook covered on low. Cook until the vermicelli is done and seperate from each other.If it still has an uncooked texture, add little more water, cover and cook further.Garnish with chopped almonds and pistachios.Enjoy!!