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 3/4 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.
