• Pure Milk – 1 litre
• Sugar – 1 cup or as per taste
• Vermicelli – Semiyan – Sevaiyyan – 1/4kg
• Pure Ghee – ¼ kg (or just enough for frying the vermicelli into light golden brown)
• Cardamom – 3 pods.
• Dry Fruits such as almonds (badam), cashewnuts (kaju), raisins (kish mish), watermelon seeds (tarbooz ke beenj), musk melon seeds (kharbuze ke beenj), charoli (chironji), pistachios (pista), etc. Use what you like and as much as you want to for the final dressing.
• Dates – Dry or Raw, for dressing.

Break the semiya into manageable size. Fry this vermicelli or semiya in a thick bottomed dish in ghee on medium-low flame.

The color of the vermicelli should be light golden brown and even. Keep it aside.

Bring milk to boil and stir continuously to reduce the quantity. Add sugar, powdered cardamom and stir.

Add the semiya to the milk and stir for few minutes till it is soft and cooked. Don’t overcook.

Before serving, top it with the nuts, raisins, dates and maybe a speck of ghee.

Serve this as you like – hot, warm, room temp or chilled. Since it has ghee, it is better to avoid the colder version.

by Pak101.com (few years ago!) / 1047 views