This is a traditional dish for Muslims in Pakistan, eaten in almost every home, cooked in various ways on Ramadan and Eed day.
• Half package of roasted vermicelli (31 /2oz).• 2qts full cream milk • 1/2 tsp crushed cardamom seeds (optional) • cup sugar (or to taste) • 2tbs raisons, 2 tbs sliced blanched almond. • 3-4tbs butte
- Melt the butter in a large saucepan, saute vermicelli about 3 minutes.
- Add milk, sugar, add the rest, bring to boil, then reduce the heat to medium
- Stir constantly until the mixture begin to thicken. This might take about 20 minutes. If the mixture is too thick add more milk.
- Serve hot or cold.