2 cups broken vermicelli
3 tablespoon solid ghee (Clarified butter)
2 pieces taj (cinnamon)
2 Elachi (cardomom) pods
1 cup chopped dates (reserve some for garnish)
1 cup sugar
1⁄2 cup boiling water
1⁄2 cup milk
1 small tin dessert cream
1. Braise dates, Elachi (cardomom), taj and broken vermicelli in ghee (Clarified butter) till vermicelli turns "pink".
2. Add water and simmer till cooked.
3. Add milk and sugar and simmer till it's absorbed by vermicelli.
4. Cook till dry and loose.
5. Garnish with cream, reserved chopped dates, pistachios and edible glitter.
The cream is an optional garnish. May leave off.
The dates can be replaced with sultanas.
Pistachios replaced with slivered almonds.