Vermicelli – 1 1/4 cups
Clarified butter – 1/2 cup
Cloves – 10
Green cardamoms seeds – 11
Milk – 6 cups
Brown sugar – 3/4 cup
Almonds – 1/2 cup,
Chopped raisins – 1/4 cup
Rose water – 3 tsp
Heat the clarified butter in a kadai.
Add the cloves and green cardamoms.
Saute well for 2 to 3 minutes to release the aromatic oils into the clarified butter.
Add the vermicelli and fry for 2 to 3 minutes without breaking it.
Add the milk and bring to a boil.
While the milk is simmering, add the brown sugar stirring gently so that it dissolves.
Cook for 15 to 20 minutes till the vermicelli becomes soft.
Mix the almonds and raisins and stir for another 5 minutes.
Add the rose water. Stir till the mixture is thick.
Remove from heat and keep aside to cool.
Chill before serving.