PREPARATION

1. Heat 2 tablespoons ghee in a skillet, add 250 grams vermicelli and roast until it turns golden brown in color.
2. Remove it from heat and keep aside.
3. In a bowl, add 40 milliliters warm water, 1/4 teaspoon saffron and mix it well.
4. Soak for 20 minutes.
5. Take a skillet, add 120 grams sugar, 250 milliliters water and stir continuously until the sugar is fully dissolved.
6. Then, add the roasted vermicelli and mix it well.
7. Add 1/4 teaspoon cardamom powder, 1/4 teaspoon nutmeg powder and mix it again.
8. Bring it to a boil.
9. Add 30 grams pistachios, 35 grams almonds and mix it well.
10. Now, add prepared saffron water and mix it well.
11. Cook for 5 - 7 minutes on medium heat.
12. Now, add 40 grams dried dates and mix it well.
13. Add 70 grams khoa and mix it well.
14. Cook for 5 - 7 minutes on medium heat.
15. Remove it from heat.
16. Garnish with pistachios.
17. Serve.

Rabri Seviyan Katori

Servings - 2 - 3

INGREDIENTS
Ghee - 30 milliliters
Vermicelli - 400 grams
Water - 30 milliliters
Condensed milk - 60 grams
Milk - 2 litres
Condensed milk - 175 grams
Sugar - 65 grams
Almonds - 10 grams
Pistachios - 10 grams
Cardamom powder - 1/4 teaspoon