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1 cup roasted vermicelli
1 can evaporated milk
1 can condense milk
3 cups regular milk
5 cardamom pods
5 cloves
2 2 inch piece cinnamon sticks
1/4 tsp cardamon powder
3 tbs ghee
1/4 cup of raisins
2 tbsp of sliced almonds
Sugar – optional

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Mix all the milk and set aside
In a stainless steel pot, heat ghee in medium to low flame
Add cardamom, cloves and cinnamon sticks and let it sizzle for app 1 minute
Add raisins and stir it around until the raisins puff up
Add the milk and bring it to a boil while stirring constantly so the milk does not stick to the bottom
At this point you can check for sweetness and add sugar according to your taste
Add almonds and vermicelli and cook until its soft
Sprinkle cardamom powder just before taking it off the stove for extra fragrance

Serve Hot

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