A handful of khoya
A pinch of saffron
A pinch of cardamom powder
1 cup sugar syrup
1 cup milk
Desi ghee to cook vermicelli
1 packet vermicelli
1/2 cup almonds
1/2 cup pistas
1.Take almonds, pistas and blanch them in water for not more than 30-45 seconds.
2.Due to blanching it becomes soft and easy to peel off their skin.
3.Till the pistas are blanching, peel the almonds skin.
4.When the dry fruits skin starts wrinkling that time take the skin out then slice them.
5.Now cook the vermicelli in desi ghee till it turns brownish.
6.Strain the excess oil from it.
- Now boil the milk, then add the sugar syrup in it and add the sevai and stir gently. Try not to break it.
- As the sevai is done add saffron and cardamom powder.
9.Then add the pistachios and almonds and stir it properly.
10.Now add grated khoya and mix it well.
11.When the milk seem to get absorbed completely, dry roast the sevai for around 2 minutes.