½ cup thin vermicelli
2 tbsp ghee
2½ cup milk
3 tbsp sugar
½ tsp cardamom powder
½ tbsp raisins
1 tbsp cashew nuts (chopped)
1 tbsp almonds (chopped)

1. Heat 1 tbsp of ghee in a pan over a medium flame and then add the thin vermicelli to the pan
2. Stir it constantly until the vermicelli reaches a nice golden brown colour, then set aside
3. In the same pan, heat the remaining ghee and roast the chopped cashew nuts and almonds until slightly brown, then set aside
4. Heat milk in the same pan and once it starts boiling, add the roasted vermicelli
5. Stir and cook until the vermicelli becomes tender, about 5-7 minutes
6. Add sugar, raisins and cardamom powder and stir till the sugar dissolves
7. Cook it for another 2-3 minutes and then let it cool down at room temperature, then refrigerate for a few hours
8. Garnish with chopped cashew nuts, almonds and raisins
9. Gobble, gobble, gobble!