• Ghee (Clarified butter) 2 tbs
• Hari elaichi (Green cardamom) 2
• Badam (Almonds) sliced 2 tbs
• Kishmish (Raisins) 2 tbs
• Pista (Pistachios) sliced 2 tbs
• Sawaiyan (Vermicelli) crushed 100g
• Doodh (Milk) 1 & ½ litre
• Zafran (Saffron strands) ¼ tsp
• Doodh (Milk) 2 tbs
• Sugar ½ Cup or to taste
• Saffron essence ½ tsp
• Cream 4 tbs (optional)
• Pista (Pistachios) sliced
• Badam (Almonds) sliced

-In a wok,add clarified butter & let it melt.
-Add green cardamom,almonds,raisins,pistachios,mix well & fry for a minute.
-Add vermicelli,mix well & fry until it changes color (2-3 minutes).
-Add milk & mix well,bring it to boil & cook on low flame for 10-12 minutes.
-In a small bowl,add saffron strands,milk,mix well & let it rest for 3-4 minutes.
-In wok,add sugar,dissolved saffron milk,saffron essence & mix well.
-Turn off the flame,add cream & mix well.
-Turn on the flame,mix well & cook on low flame until it thickens (1-2 minutes).
-Take out in a serving dish & let it cool.
-Garnish with pistachios,almonds & serve chilled!