Cooking Time:        30 Min
Serves :                      5
½ cup Thin Vermicelli
2 tablespoon Ghee or Vanaspati
2½ cup Milk
4 tablespoon Sugar
½ teaspoon Cardamom (Elaichi) Powder
½ tablespoon Raisins
1 tablespoon chopped Cashew Nuts
1 tablespoon chopped Almonds
Heat 1 tablespoon of ghee in a thick bottom pan and add thin Vermicelli.
Roast until golden brown. Stir continuously to roast all strands evenly and transfer it to a plate. In the same pan heat the remaining 1 tablespoon of ghee. Roast Cashew Nuts and Almonds until golden brown, transfer them to a plate.
Boil Milk in the pan over medium flame.
When Milk comes to boil, add roasted Vermicelli and cook over medium heat for around 7 minutes. Keep stirring continuously while cooking and make sure not to overcook it.
Add Sugar, Raisins and Cardamom Powder and stir to dissolve Sugar.
Cook for 2-3 minutes and turn off the flame. Let it cool at the room temperature. Before serving, garnish with roasted Almonds and Cashews.