Ingredients :- 200 gms vermicilli (preferably the roasted type made from wheat/semolina) and , 2 litres milk, 200 grams sugar, 20 - 25 pistachios, 20 - 25 almonds, 20 seedless raisins, 1 cup grated dessicated coconut, kewra essence, pure ghee, saffron, 2 pieces green cardamon (Optional).
Method :- Fry vermicilli very lightly in a little ghee and remove when crisp and slightly brown in colour. Grind half the almonds into a paste ( the almonds can be first blanched in hot water and their outer skin removed ). Cut the remaining almonds very into very fine slices. Chop the pistachios in the same manner. Keep both aside. Bring the milk to a boil and let it simmer till it reduces to about half the quantity. Add the fried vermicilli, almond paste, grated coconut, raisins and half the sliced pistachios. Now add sugar and stir it in well till it is dissolved completely. Sprinkle a few strands of coarsely broken saffron to the vermicilli. Pound the 2 cardomons coarsely and mix into the vermicilli just before removing from the fire. Serve garnished with sliced almonds and pistachios. This dessert can be served hot or cold.