Ingredients
- 1cup roasted vermicelli
- 1 tablespoon ghee
- 1 cup California walnuts, crushed
- 1 litre milk
- A pinch of saffron
- 3 tablespoons sugar
- 1 teaspoon cardamom powder
- 1 teaspoon rosewater
Preparation:
- In a pan, heat some ghee and roast the crushed walnuts for 2-3 minutes.
- In a pot, add one litre of milk and bring it to boil, add saffron and reduce the milk, to 75%
- Add the walnuts and continue reducing the milk to 60%
- Add the roasted vermicelli and cook for 7-8 minutes.
- Add sugar and cardamom powder and cook till all the sugar dissolves, add rose water and give it a final stir.