Ingredients
- One cup roasted Butterfly Vermicelli
- 2 tablespoons of cashews, almonds and raisins
- 2/3 cups of water
- 1/3 cup of sugar
- 1/2 teaspoon Cardamom powder (Elaichi)
- 4-5 strands of saffron (kesar)
- Sliced pistachios to garnish
Instructions
Step 1
Heat ghee in a heavy bottom pan on medium heat.
Step 2
Add the nuts and saute for 30 seconds. Then add raisins and saute for another 30 seconds. Then add roasted Butterfly vermicelli and saute for a minute.
Step 3
Stir in the remaining ingredients – water, cardamom, sugar and saffron.
Step 4
Cook on medium heat, stirring frequently. The sweet vermicelli will absorb the water in about 6-8 minutes.
Step 5
Serve sweet vermicelli garnished with sliced pistachios.
