Vermicelli - 1 cup
Sugar - 1 cup
Ghee - 5 tbsp
Cardamom - 5 pieces
Cashew nuts - 2 tbsp
Food color - 1/4 tspn
Milk - 1/4 cup
Water - 2 cups
METHOD
Boil 2 cups of water in a vessel
Roast vermicelli in 1 tbsp of ghee in a heavy bottom kadai, add boiled water to roasted vermicelli, stir well and add sugar while keep stirring, once cooked add milk mix with food color (keep on stirring), add remaining 4 tbsp of ghee. Continue to stir and make sure it's not sticking to kadai. Once cooked, add cardamom and cashew nuts - Done.
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