Ingredients:
200 g fine vermicelli, broken into 1 inch pieces
250 g sugar
1/2 teaspoon salt
6 tablespoons ghee or 6 tablespoons clarified butter
1 tablespoon raisins
400 ml water
700 ml milk
2 cloves
3 cardamom pods, cracked
1 cinnamon sticks
Directions:
Put 2 Tablespoons ghee/clarified butter/oil in a pan and heat on low-medium.
Fry raisins until they”swell”.
Set aside.
Heat water and spices in a large saucepan (lg enough to fit all ingredients) over medium heat.
On another burner, add 4 Tablespoons of ghee/clarified butter/oil to a large frying pan, and add vermicelli.
Fry over medium heat, stirring with a spatula very often, until golden brown.
Reduce the heat after it has browned, and slowly add sugar, salt, and boiling water; stir well.
Leave to cook for about 10 minutes, stirring occasionally.
Then add milk, and raisins, and boil for a few more minutes.
Eat warm.
If you wish to eat this cold, place in a container (which has a tight fitting lid) and allow it to sit out until slightly cooled with lid only 1/2 way on.
When slightly cooled, pick up lid, wipe away moisture, and then tightly close the container and refrigerate for several hours until chilled.
ENJOY!
Servings: 8-10
Time preparation: 10 min.
Time total: 30 min.