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First Step:
Ingredients:
Semai/vermicelli 500 gm
Jafran/Saffron 1/2 teaspoon
Rosewater 2 tablespoons
Ghee 300 gm
Sugar 1 kg
Bay
leaves 2-3 pieces
Cardamoms 4-5 pieces
Powder
milk 1/2 kg
Almond
sliced 2 cups
Cinnamon
sticks 4-5 pieces
Second
Step:
Method:
First fry
the semai on a dry pan. Meanwhile, in a cup, soak jafran in rosewater.
Then heat a
pot with water. When bubbles form, add the semail. As soon as the semai turns
soft, take the semai and strain it off. Then, rinse it using cold water and set
it aside to drain the water.
And then heat
ghee on a pan and add cinnamon, cardamoms and bay leaves. Once these have
warmed up, put the pan aside. Then add the following ingredients: a little bit
of semai, sugar, powdered milk, almond slices, soaked jafran and then semai
again. Mix and put the pan back on the heat.
Cook it in
medium heat ensuring that the semai doesn’t melt away.
