- 200g of vermicelli, broken into approx 15cm lengths
- 350g sugar
- A squeeze of lemon juice
- 1 tbsp rosewater
- 1-2 tbsp flaked pistachios
- 1-2 tbsp flaked almonds
- A generous pinch of saffron
- 500ml-600ml milk
- 10-12 roughly ground green cardamoms
- 4 tbsp pure clarified butter
- 400ml water
Put the sugar into the water and bring to the boil. Remove from heat and keep aside.
Melt the ghee over a low heat in a wok or wide saucepan. Add the vermicelli and the crushed cardamoms.
Fry over a medium to high heat, stirring the vermicelli around so that they brown evenly. Once the vermicelli have turned a light golden brown, pour in the sugar syrup and continue to cook over a low heat for around 15 minutes. It will bubble away furiously as the water evaporates. Stir occasionally to ensure the vermicelli do not stick to the bottom of the pan.
As the water evaporates the vermicelli will stiffen a little and the ghee will separate. At this stage, add the milk.
Bring to the boil then add the lemon juice. The water content will immediately separate and will be instantly reabsorbed by the vermicelli.
Continue to stir fry for a few minutes and then add the saffron, almonds, pistachio, and rose water. Continue to fry for a minute or so.
Serve hot or cold. Best served 20 minutes after cooking.