This is a traditional dish for Muslims in Pakistan, eaten in almost every home, cooked in various ways on Ramadan and Eed day.
Recipe (Ingredients):
• 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
To Serve:
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.