• 1/2 cup pistas
  • 1/2 cup almonds
  • 1 packet vermicelli
  • Desi ghee to cook vermicelli
  • 1 cup milk
  • 1 cup sugar syrup
  • A pinch of cardamom powder
  • A pinch of saffron
  • A handful of khoya



  • Blanch the almonds and pistas in water.
  • Boil them for not more than 30 to 45 seconds.
  • Blanching not only makes them soft but also makes it easy to peel off their skins.
  • While the pistas are blanching, peel the almonds.
  • Once the skin of the dry fruits starts wrinkling that when you take them out.
  • Now slice them.
  • Once this is done cook the vermicelli in desi ghee.
  • Once it gets a lovely brownish hue, take it out.
  • Put it in a strainer so that all the excess oil come out.
  • Now empty the kadhai of all the oil and add milk to it.
  • Once the milk comes to a boil add the sugar syrup to it.
  • Now add the sewai and stir gently. Br careful not to break it.
  • The milk will start to soften it and cook it.
  • Add the saffron and cardamom powder.
  • Now add the almods and pistachios to it ans stir well.
  • Now add the final ingredient that is khoya. Grate a small piece into the kadhai and mix well.
  • Once the milk is well absorbed, dry roast for a couple of minutes.

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