Rajat
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Ingredients
50 gm Vermicelli Noodles (Seviyan)
2 tbsp Raisins (Kishmish) (optional)
2 tbsp Nuts - Almonds & Pistachios (optional)
2 Cardamoms (powdered)
1/2 tin Condensed Milk
1/2 liter Whole Milk
1 tbsp Pure Ghee or Butter
Method
Heat pure ghee or butter in a pan; fry the Vermicelli until light brown.
Bring milk to a boil. Add condensed milk, vermicelli and cardamom powder to it and mix well.
Cook for 2 to 3 minutes or until the vermicelli becomes soft. Take out in bowls, top with raisins and nuts and serve.
50 gm Vermicelli Noodles (Seviyan)
2 tbsp Raisins (Kishmish) (optional)
2 tbsp Nuts - Almonds & Pistachios (optional)
2 Cardamoms (powdered)
1/2 tin Condensed Milk
1/2 liter Whole Milk
1 tbsp Pure Ghee or Butter
Method
Heat pure ghee or butter in a pan; fry the Vermicelli until light brown.
Bring milk to a boil. Add condensed milk, vermicelli and cardamom powder to it and mix well.
Cook for 2 to 3 minutes or until the vermicelli becomes soft. Take out in bowls, top with raisins and nuts and serve.
asi ve ehda he banone hune 
n me ajj khadiya ve a 
