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Ingredients
6 cups Milk
A pinch of Saffron
2 Tablespoons Ghee, or oil
2 Tablespoons Cashew Nuts, blanched
1 Tablespoons Raisins
a pinch of Salt
3/4 Cup Vermicelli, broken into about 2 inch lengths
1/2 cup Sugar
1/2 teaspoon Powdered Cardamom
Directions: Heat the milk in a heavy bottomed saucepan and slowly bring to a boil (although, do not let it boil over), while stirring constantly. Reduce the heat to medium, continuing to stir until the volume of milk is reduced to about 3/4 of the original, about 4 - 4 1/2 cups. Add the saffron crumbled up while it is reducing.
As
the milk is boiling, heat half the oil or ghee in a fry pan and add the
cashews and raisins with a pinch of salt, taking care to not let the
pan get too hot. Set the cashews and raisins aside. Heat the remaining
oil in the fry pan and add the vermicelli. Fry this until it turns a
light brown. Once the vermicelli is fried add it to the milk and
continue to cook until the noodles are done, but not mushy. Add the
sugar, cardamom and stir until the sugar is fully dissolved. Add the
cashew-raisin mixture at the end, give a brief stir and serve.
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