• 200 g Vermicelli
• 350 g Sugar
• 1-¾ cups Water
• 4 tbsp Clarified butter
• 10 – 12 Green cardamoms, ground
• 2 – 2½ cups Milk
• A pinch Saffron
• 1 – 2 tbsp Almonds, slivered
• 1 – 2 tbsp Pistachios, slivered
• 1 tbsp Rosewater
• A squeeze Lemon juice
Place sugar into the water and bring to the boil. Remove from heat and keep aside.
Melt the ghee over a low heat in a wok or wide saucepan. Add the vermicelli and the crushed cardamoms. Fry over a medium to high heat, stirring the vermicelli around so that they brown evenly. Once the vermicelli have turned a light golden brown, pour in the sugar syrup and continue to cook over a low heat for around 15 minutes. As the water evaporates, the vermicelli will stiffen a little and the ghee will separate. At this stage, add the milk. Bring to the boil then add the lemon juice.Continue to stir fry for a few minutes and then add the saffron, almonds, pistachio, and rosewater. Continue to fry for a minute or so.
Serve hot or cold. Best served 20 minutes after cooking.