500g fine vermicelli 125g butter 4 cinnamon sticks ½ teaspoon freshly ground Elachi (cardomom) powder 2 cups sugar (adjust to taste)¼ cup almond slivers ¼ cup sultanas (opt)5 cups boiling water
Melt the butter Add cinnamon sticks, almonds and sultanas. Allow to braise until the sultanas turn pink.Add vermicelli and brown slightly.Add Elachi (cardomom) powder to tasteAdd the boiling water and sugar and simmer on low heat until dry
INFO & TIPS
Garnish with almonds
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