1 ½ cups vermicelli
2 litres milk
½ cup ghee
1 fistful almonds (crushed)
1 fistful cashew nuts (crushed)
1 tbsp pistachios (chopped)
1 ½ cups sugar
1 tsp cardamom (powdered)
½ nutmeg (scraped)
Boil milk and condense to 1 ¼ litres.
Take out the seed and chop the dates.
Soak dates in ½ cup milk and keep aside.
Roast the vermicelli in ghee till it turns light brown in colour.
Roast the almonds and pistachios and keep aside.
Boil the milk again in a thick bottomed pan.
Add sugar and stir well.
When the sugar dissolves, add the vermicelli followed by roasted cashew nuts and almonds.
Now it's time for the dates and the chopped pistachios to be added.
This is followed by the cardamom powder and scraped nutmeg. Bring to boil and cook on low flame.
When the vermicelli is cooked, remove from fire and serve hot.