Measurements

• Vermicelli: 1 cup
• Milk: 4 cups
• Sugar: 1/2 cup
• Ghee: 2 tbsp
• Dates: 1/4 cup (chopped)
• Almonds: 1/4 cup (sliced)
• Cashews: 1/4 cup (halved)
• Pistachios: 1/4 cup (sliced)
• Raisins: 1/4 cup
• Cardamom: 1/2 tsp (powdered)
• Saffron: a pinch

Preparation Method

• 1. Heat ghee in a pan over medium heat. Add vermicelli and roast until golden brown. Remove and set aside.
• 2. In the same pan, add almonds, cashews, pistachios, and raisins. Sauté until nuts are lightly golden and raisins are plump. Remove and set aside.
• 3. In a large pot, bring milk to a boil. Reduce heat and simmer for 5 minutes.
• 4. Add roasted vermicelli to the milk and cook until soft, about 8-10 minutes.
• 5. Stir in sugar, dates, and cardamom powder. Cook for another 5 minutes, stirring occasionally.
• 6. Add the sautéed nuts and raisins to the mixture. Stir well.
• 7. Dissolve saffron in a tablespoon of warm milk and add to the pot. Mix thoroughly.
• 8. Simmer for an additional 2-3 minutes.
• 9. Serve warm or chilled, garnished with extra nuts if desired.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.