Ingredients
few strands saffron
290ml/½ pint full-fat milk, heated in a pan
3 tbsp ghee
300g pack ready-made thin semolina vermicelli
1 tsp ground cardamom
1 tbsp sultanas
3 tsp caster sugar
1 tbsp chopped pistachio nuts
1 tbsp flaked almonds, toasted in a pan
Method
1. Soak the saffron in a little of the hot milk.
2. Heat the ghee in another frying pan and fry the vermicelli for 2-3 minutes until golden brown.
3. Add the hot milk together with the saffron, then add the ground cardamom, sultanas, sugar, pistachios and almonds. Stir well, then cover and cook for 5-8 minutes until the vermicelli is tender.
