1cup Roasted Vermacili1.5 liter Milk½ tsp. Cardamom Powder½ tsp. SaffronDry 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.