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.