Ingredients
- 200 g dry vermicelli
- 1¼ cups ghee
- 100 g dried dates, soaked overnight, pitted and chopped thin
- 100 g almonds, blanched and slivered
- 100 g white raisins
- 100 g halved cashew nuts
- 12 cups milk
- 2 cups cream
- 4 cups water
- 3 cups white granulated sugar
- 2 tbsp cardamom powder
Make it step by step
- Heat the ghee in a large pot over a low heat.
- Add the cashew nuts to the ghee, and fry until browned.
- Turn off the flame and add the raisins. When the raisins swell up, take both them and the cashews out of the ghee with a spoon and set aside.
- Switch the low heat back on and heat the ghee. Add the vermicelli and fry, stirring so it turns golden-brown. Watch it carefully so it does not burn.
- Pour in the milk and water. Add the cashews and raisins back into the mixture.
- Add the sliced dates and almonds. Cook for about 2 minutes, or until the vermicelli starts to get flexible; then add sugar.
- Keep on the low flame for another 2 minutes, then add cream and cardamom powder.
- Heat just a little longer and mix well.
- Serve hot.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Wikibooks Cookbook by Wikibooks contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.