2 cups vermicilli
3 tblspns ghee (Clarified butter)
¼ teaspoon fine Elachi (cardomom)
2 cups voiling water
1 cup milk
¼ cup sugar - or as desired
add browned vermicilli to a pot with the ghee (Clarified butter),
cinnamon stick and fine Elachi (cardomom).
braise for a while,. thereafter add 1 cup boiled
water.. allow to simmer
add the second cup boiled water, but add a little
egg yellow colouring to it.
when all water is almost absorbed add the milk
and allot to cook further.. add the sugar and mix
through. and allow to cook until well absorbed.
garnisg with sultanas and badaam