Ingredients
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50 grams ghee
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130 grams semiyan (wheat-flour vermicelli; see Note)
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10 cashews
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900 ml milk
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200 grams sugar
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Generous pinch of saffron threads
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½ teaspoon ground green cardamom
Directions
If using ready-roasted semiyan, you don’t need to roast it further; just add it to the milk in step 2.
Steps
|
1
Done
3
|
Place a medium nonstick sauté pan over medium heat and add the ghee. When the ghee melts, add the semiyan and sauté for 2 to 3 minutes or until light golden brown. Add the cashews, stir well, and set aside. |
|
2
Done
5
|
Place a heavy-bottomed nonstick saucepan over high heat and add the milk. Bring to a boil, then add the semiyan and cashews. Stir gently, lower the heat to medium, and simmer for 5 minutes, stirring frequently. |
|
3
Done
4
|
Add the sugar and continue to simmer, stirring frequently. Cook for 3 to 4 minutes. |
|
4
Done
|
Stir in the saffron and cardamom. Stir well and serve hot, chilled, or at room temperature. |
