Ingredients:
6 tbsp ghee
120g cashew nuts
120g sultanas
150g yellow vermicelli, break into 3 pieces
5 cups (1.25L) fresh milk
230g granulated sugar
1 tbsp rose water
Method:
- Heat ghee in large, heavy saucepan. Deep fry cashew nuts then the sultanas separately. Drain and set aside.
- Fry vermicelli in remaining ghee till brown, then add milk. Keep stirring, add sugar and rose water. Bring to the boil then continue to boil for a few more minutes. Add sultanas and cashew nuts, cover, reduce heat and cook till vermicelli is soft. Serve hot.
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