Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 8
Ingredients
1.5 cups Vermicelli, fine, broken
2 litres Milk, full-fat, boiled
4 tbsp Clarified Butter (Desi Ghee)
150 gm (less or more as desired) Sugar
20 Dates, seedless and finely chopped
30 gm Almonds, slivered
30 gm Pistachio nuts
30 gm Cashew nuts, chopped
25gm Golden Raisins
2 tbsp Chironji (Charoli), blanched
1 tsp Green Cardamom powder
A pinch Nutmeg powder (Optional)
Saffron strands, steeped in 2 tbsp of warm milk
1 tbsp Rose Water
For garnish:
½ tbsp Rose Petals, dried and edible
½ tbsp Almonds, slivered
½ tsp Pistachio nuts
Method:
In a heavy-bottomed non-stick deep pan, heat the desi ghee. Sauté the slivered nuts until light brown. Add the golden raisins and the blanched charoli. Add the broken vermicelli. Sauté until it acquires / attains a light rust colour. Add the boiled milk along with the finely chopped dates. Simmer it for 8 to 10 minutes. To this add the steeped saffron strands, sugar, green cardamom powder and rose water (you may add nutmeg powder, if desired). Stir lightly. Let it cook for a minute. Switch off the flame. Transfer it into serving bowls and serve chilled / hot / warm, as desired garnished with edible dried rose petals and slivered nuts.
