Milk			8 cups
	Ghee			½ cup
	Row Cashew Nuts		2 tbs.
	Raisins			1 tbs.
	Vermecilli		1 cup
	Sugar			½ cup
	Cardamoms		4 crushed
	Saffron			½ tsp.

• Place the milk in a heavy saucepan and, stirring constantly, bring to the boil.
• Keep stirring and simmer until the milk is reduced to the three-quarters its original quantity.
• Do not remove from heat.
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• In the meanwhile, heat the ghee in a heavy frying pan.
• Saute the cashewnuts and rasins for 3-4 minuts.
• Remove and set aside.
• In the same ghee, saute the broken vermicelli until it turns reddish in color
• Add the reduced milk.
• Continue cooking until the vemicelli is well done.
• At the very end add sugar, crushed cardamoms, and saffron. Stir thoroughly.



• Garnish with the sauted cashewnuts and raisins.Serve hot.

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