Ingredients:
Vermicelli 2 cups
Khoya 1 cup
Olpers milk 2 cups
Cloves 4
Green cardamom 6
Chopped pistachios 6
Chopped almonds 6
Sugar 2 cups
Saffron or Yellow color few
Ghee 1-1/2 cup
Method:
Put 1/2 cup ghee in pot and heat it.
Then put vermicelli and roast it.
When little red, put khoya, roast for 5 minutes and remove it.
Heat remaining ghee in wok and put cardamom and cloves.W
When aroma comes, put almonds and pistachios and fry it.
Then add sugar.
When it becomes syrup, put roasted vermicelli and roast again.
Put milk and saffron/yellow color and simmer it.
When ghee comes up, close stove and serve muzzaffar with malai or fresh cream.
