Ingredients
- 1 tbsp ghee
- 3 tbsp South Asian vermicelli (short, fine wheat noodles)
- 2 litres milk
- 10 cardamom pods
- 20 strands saffron
- 2 cups white granulated sugar
- 10 almonds
Procedure
- Heat ghee in a skillet. Add vermicelli, and fry over low heat until golden brown. Remove from the heat.
- Bring the milk to a boil. Add vermicelli, cardamom, and saffron. Simmer until the vermicelli are tender and the milk is reduced to a little more than half the original volume.
- Mix in the sugar, and boil for 5–7 minutes.
- Serve, garnished with almonds.