PREPARATION

1. In a bowl, add 30 milliliters milk, 1/8 teaspoon saffron and mix it well.
2. Soak for 15 - 20 minutes.
3. Heat 2 tablespoons ghee in a pan, add 40 grams cashews, 40 grams almonds, 30 grams pistachios, 30 grams raisins and mix it well.
4. Roast for 5 - 7 minutes or until it turns golden brown in color.
5. Remove it from heat and keep aside.
6. Heat 30 milliliters ghee in a skillet, add 250 grams vermicelli and roast until it turns golden brown in color.
7. Remove it from heat and keep aside.
8. Take a heavy skillet, add 1.5 litres milk in it.
9. Bring it to a boil.
10. Then, add the roasted vermicelli and mix it well.
11. Add 120 grams sugar and mix it again.
12. Bring it to a boil again.
13. Cook for 8 - 10 minutes on medium heat.
14. Now, add the roasted dry fruits and mix it well.
15. Add the soaked saffron milk and mix it again.
16. Again bring it o a boil.
17. Cook until the mixture thickens.
18. Remove it from heat.
19. Garnish with pistachios.
20. Serve.

Meethi Mathri

Servings - 2 - 3

INGREDIENTS
All purpose flour - 400 grams
Ghee - 100 milliliters
Water - 100 milliliters
Sugar - 250 grams
Water - 125 milliliters
Oil - for frying