Ingredients
ghee- 1 1/2 tsp
semiya-2 cup
milk- 1 1/2 cup
water-2 cup
sugar
ghee
kismis
sago-1/2 cup
vanila essence
condensed milk-1 cup
cardamom powder
Preparation
Heat ghee in a pan, add vermicelli, roast it until it become golden brown, then transfer it to a pressur cooker, add milk, water, and sugar into it, then close the cooker and cook it for 1 whistle, add cooked sago, vanila essence, condensed milk and cardamom powder to the cooked vermicelli, boil it well and finally add roasted kismis and turn off flame.
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