1 handful of white vermicelli 1 teaspoon ghee (Clarified butter)1 tin evaporated milk¼ tin condensed milk1 litre full cream milk1 litre boiling water¼ cup of sugar (to taste - can go up to ½ a cup)100g ground almonds50g slivered almonds4-6 Strands saffron½ teaspoon coarse Elachi (cardomom) powderSliced kajur pieces
1.)Heat ghee (Clarified butter) In a large nonstick pot, add the vermicelli, braise until pink then remove excess ghee (Clarified butter).2.) Add, boiling water, condensed milk, Milk, and a ¼ cup of sugar (or half a cup of sugar depending on your taste. it’s better to add less here, and more later on because you also have the condensed milk and evaporated milk).3.) Stir together4.) Add the ground & slivered almonds.Bring to a boil.5.) Add 4-6 strands saffron and the Elachi (cardomom) powder. Bring to a Boil again.6.) Add the evaporated milk and kajur and stir again - taste if more sugar is needed at this point then remove from stove and leave to cool.