• 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


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