Ingredients:
•1 litre milk
•¾ cup vermicelli
•1 tablespoon ghee (Clarified butter)
•½ cup sugar
•¼ teaspoon Elachi (cardomom)
•3 tablespoon Sliced cashew nuts, pista (pistachio nuts) and almonds
•1 tablespoon sultana
•Coconut
Heat ghee (Clarified butter) in a Frying pan. Fry vermicelli over medium heat until golden brown in colour. Add milk, Elachi (cardomom), sliced almonds, raisins and bring to boil. Reduce the heat and cook until the mixture becomes thick and creamy. Add sugar and stir well. Refrigerate and serve chilled
