← Nouns Cooking · Dessert Parlour

Ingredients

• 1 tbsp Ghee
• 2 tbsp Cashews
• 1 tbsp Raisins
• 60 g Fine roasted vermicelli (seviyan)
• 1 l whole milk
• 70 g Sugar, or to taste
• ¼ tsp ground cardamom
• 1 pinch Saffron (optional)
• 1 tbsp Pistachios, sliced

Method

1. Heat the ghee in a heavy pan over medium-low heat. Fry the cashews for 1–2 min until golden, add the raisins for 30 seconds until plump, then lift both out.
2. Add the vermicelli to the same pan, breaking it into short pieces, and stir for 2–3 min until golden brown and toasty (if it's already roasted, 1 minute is enough).
3. Pour in the milk and bring to the boil, stirring. Simmer for 8–10 min, stirring often, until the vermicelli is soft and the milk has thickened slightly.
4. Stir in the sugar, cardamom and saffron and simmer for 2 min more.
5. Stir in most of the cashews and raisins. Serve warm or chilled, topped with the rest and the pistachios.

Tips

• It thickens a lot as it cools, so make it a little runnier than you want if serving cold.
• Contains wheat (vermicelli) and nuts.

Sources

Written in our own words after cross-checking these recipes:

Cook With Manali Ministry of Curry