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photo by Muskan Goswami
Take a heavy bottomed vessel and heat the ghee in it for a few seconds.
On a low flame, add vermicelli in the vessel.
Fry the vermicelli on low flame till it turns a shade darker than golden. Then, add water and powdered cardamoms.
Cook on medium flame, stirring continuously till the water dries up. Add sugar.
When the water dries up, cover the vessel with a lid and remove it from the stove.
Serve hot after 5 minutes. Garnish with finely sliced almonds and raisins