Serves: 2 to 3 persons
Time: 35 minutes
Ingredients:1/4 cup Vermicelli
1/2 tsp pure Ghee
3 and 1/2 to 4 cups Milk
1/4 cup Sugar
2 pinches of cardamom powder
2 tbsp Pistachio and Almonds pieces
Method:
1) Soak Almonds for 3 hours. Peel and make thin slices. chop Pistachios coarsely.
2) Heat a medium sized deep pan over low heat. Add Ghee and vermicelli and roast until color changes to light pinkish golden. Don't roast until brown in color, it won't taste good.
3) Transfer roasted vermicelli into a bowl. In that same pan, add milk and bring it to boil. Add roasted vermicelli, sugar and cardamom powder. Let the Vermicelli cook over medium low heat. Stir in between, otherwise milk and vermicelli can stick to the bottom of the pan. Cover for few minutes, it will help to cook vermicelli faster.
4) Once milk is thickened and vermicelli are cooked nicely. turn off the heat. Garnish with Almond-pistachio slices. Serve hot or chilled.
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