1 ltr milk
pinch of saffron
75 g vermicelli, broken into small pieces
50-75 g dry choara/dates
50-75 g ghee or butter
125 g sugar
50 g almonds
50 g pistachios
25 g raisins
25 g chiroli seeds, skinned
Soak the dry dates in water for a few hours then cut into long thin slices.
Boil milk with sugar on low heat till it is reduced to % of its quantity. Boil the nuts, blanch and slice them finely; clean raisins.
Roast the saffron and powder it.
Heat ghee or butter on low heat and fry the vermicelli till golden, about 1-2 minutes.
Add the dates, chiroli and all the chopped nuts and fry gently for a few minutes more.
Add the hot milk and cook again till desired consistency is obtained. Add saffron and serve hot in teacups.
Chef’s tip: Consistency depends on your taste. For a lighter taste omit the dates, raisins and saffron.