• 200 gms Vermicelli
  • 1 cup Sugar
  • 5-6 tbsp melted pure ghee
  • 8 cardamoms
  • 6 almonds and a few pistachios finely chopped


  1. Put sugar, blanched cardamoms and 2 1/2 cups of water in a pan and heat till sugar is totally dissolved. Keep aside.
  2. In a thick-bottomed kadai or pan heat ghee.
  3. Add vermicelli and keep turning on low flame till golden brown.
  4. Add sugar syrup increase flame and cook. Reduce flame when sugar syrup is fully absorbed.
  5. Cover and keep on low flame for 5 - 7 minutes till you see steam coming out.
  6. Serve hot garnished with chopped almonds and pistachios.

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