Fixings 

250 gm cooked vermicelli

4 Tbsp ghee

750 ml milk

400 gm sugar

1/2 tsp saffron strands absorbed 1 Tbsp of water

100 gm disintegrated khoya

2 Tbsp raisins

1 Tbsp pistachio nuts

1 Tbsp simmered almond fragments

2 Tbsp cashew nuts

Silver leaf to improve

Technique

Sear vermicelli in hot ghee until shaded.

Pour in milk. Permit it to stew for two minutes.

Include sugar and keep cooking until sugar disintegrates.

Mix in saffron, khoya, raisins and nuts.

Adorn with silver leaf, remaining saffron and dried organic product. Key Ingredients: Vermicelli, Clarified Butter, Milk, Sugar, Saffron, Khoya, Raisins, Pistachio, Almonds, Cashew Nuts