Ingredients

3 full fat milk
2 cups sugar
2 cups fine seviyan  (thread vermicelli)
1/4 nutmeg grated
1/2 tsp. cardamom seeds crushed
1/4 tsp. cardamom powder
3 tbsp. broken almond pieces
3 tbsp. broken cahewnut pieces
1 tbsp. broken pistachio pieces
1 tbsp. chironji seeds
2 tbsp.  chopped dates (khajoor)
1/2 cup ghee (clarified butter)

Method:

1. Wash and wipe chironji, keep aside.
2. Soak dates in 1/2 cup warm milk for 20 minutes, drain, keep aside.
3. Heat ghee in a heavy deep vessel.
4. Add almonds, cashews, chironji and fry till light golden.
5. Drain, keep aside.
6. To same ghee, add seviyan, fry till golden, keep aside.
7. Boil milk in a large container.
8. Cook till it becomes twothirds (2 litres).
9. Add sugar, boil till it dissolves.
10. Add fried nuts, dates, chironji, cardamom crushed and powder, nutmeg.
11. Add milk to the vermicelli.
12. Stir gently and cook for 3-4 minutes on low.
13. Serve hot, warm or chilled, depending on the climate.

Making time: 30 minutes
Makes: 7-8 servings
Shelflife: 1 week refrigerated

Ramadan Dishes

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