Ingredients:
125 ml ghee
60 ml sevaiyan (vermicelli)
1 litre milk
250 gm sugar
4 silver leaves
15 gm pistachio (unsalted, chopped)
15 gm almonds (slivers)
A pinch of saffron
1 tsp kewra water
Method:
Heat ghee in a pan and fry the sevaiyan in batches till it becomes reddish-brown. Keep aside.
Boil milk in another pan till it begins to thicken then add the siwain. Simmer for a 10-15 minutes. Add sugar and dry fruits take the pan off the heat and finally add kewara water (pandanus).
