Regular whole milk
2 tablespoon Silvered Almonds
2 tablespoon Chopped Cashews
6-7 pieces of Dates
4-5 pieces of Green Cardamom
1/2 teaspoon Green Cardamom powder
1 teaspoon Chirongi (optional)
1/8 teaspoon Saffron strands
Chop dates into small bite size pieces.
Let’s begin with toasting the dry nuts, leaving out dates. Heat ghee in a pan, add nuts and on a medium flame until light brown in color.
Remove from hot pan and set them aside.
In the same pan, add vermicelli and cook until light brown in color. After that, add milk.
Then add sugar and bring it to a boil until the sugar melts.
Garnish with nuts and saffron strands and serve.