INGREDIENTS

2 cups crushed vermicelli
100g butter
1 teaspoon Elachi (cardomom) powder
1 tin condensed milk
1 large tin nestle dessert cream
Half cup of milk
Coloured almonds
Egg yellow food colour
Few strands of crushed saffron

METHOD

Mix together half tin of dessert cream,1 tin condensed milk,milk, few drops of food colour, Elachi (cardomom) powder and saffron. Keep aside. Braise vermicelli in butter. Do not allow it to brown. Add 2 cups of water. When water dries, add milk mixture. Cook till thick and creamy over medium-heat. Before serving top with nestle cream and almonds.

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