Dry dated (choaray)
8, remove pit and chop each into 4 pieces
Almonds 10-12
peeled and finely chopped
Pistachios 15
peeled and finely chopped
Boil these nuts before
chopping, for five minutes.
Cardamoms 6
peeled and crushed fine
Ghee 2 tbsp
Cloves 2-4
Heat
ghee, add clove and cardamom then add vermicelli and fry
lightly. Take out the vermicelli with a slotted spoon and
fry the nuts lightly in the same ghee. Remove nuts, remove
pan from hat and cool for five minutes. Pour milk in pan,
add sugar and cook till sugar dissolves completely. Add the
vermicelli and nuts, stir. Serve hot in cups.
