Sort ingredients
nashkash79
QR Code
Listen
Pdf
Heat ghee in a large heavy-bottomed pot - not fry pan. Add the chopped nuts, and sauté on low heat until aromatic and lightly golden (about 1-2 minutes). Remove and set aside.
In the same ghee, add the vermicelli and roast on low heat until it turns a light golden brown and smells fragrant, stirring constantly to avoid burning (about 2-3 minutes).
Pour the milk into the pan with the vermicelli and bring to a boil. Reduce heat to low and let it simmer for 10-12 minutes, stirring often until the vermicelli is soft and the milk thickens.
Add the roasted nuts, dates, and sugar/condensed milk. Simmer for another 3-5 minutes.
Stir in the cardamom powder, saffron, and rose water. Turn off the heat. Serve warm or chilled.