Ghee:3tsp
Milk:20 oz
Sugar:75 gm(more or less)
Green cardamom pods:4nos,crushed
Pistachio kernels :50 gm,Blanched n sliced
Wheat vermicelli(I used Manzoor Pakistani semiya):20gm,broken into small pieces.
Saffron:a few threads
METHOD:Blanch the pista in boiling water for 1-2 minutes,remove the skin&keep aside.
Heat 2tsp ghee in a frying pan&roast the vermicelli until golden.,keep aside.
Grease a heavy bottomed pot with 1tsp ghee.
Add milk,sugar& cardamom and mix well until sugar dissolves.
Bring to boil over low heat,then reduce the heat to very low simmer for 35-40 minutes until the milk is reduced to 3/4th of its original quantity.
Remove cardamom from milk&discard.
Add verimicelli&cook for 5-7 minutes on low heat until soft.
Mix in the pista kernels&remove from heat.
Serve warm or cold.