1 cup Roasted Vermacili 1.5 liter Milk 1/2 tsp. Cardamom Powder 1/2 tsp. Saffron Dry fruit and resins
Boil the milk in a broad mouth pan add the roasted Vermicelli and sugar to taste. Let it boil till thick. Dissolve saffrom in 1tsp. Water. Add cardamom and saffron to the thick vermacelli and milk mixture Garnish with soaked almonds and resins. Serve either cold or hot, depends on the personal taste.