1 1/2 liters milk
2 tbs almonds & pistachio flakes for garnishing
75g thin vermicelli
1/2 tsp cardamom powder
1/2 tsp saffron
6 tbs sugar
- Roast vermicelli on low heat for 5 minutes. Add milk and bring to boil.
- Stir until it remains half in quantity. Add saffron, sugar and cardamom powder.
- Remove from heat and continue stirring until it becomes cold.
- Garnish with almond and pistachio flakes.