Ingredients:

• 250 g – seveiyan or vermicelli
• 25 g – Almonds and Pistachios (blanched) silver or gold foil
• 125 g – Sugar
• 1 tsp – Cardamom powder
• 1/2 tsp – grated Nutmeg
• 2 tbsp – Honey
• 75 g – Ghee
• 1/2 tsp – Saffron essence
• 100 g – Cream
• 10 g – each of almonds, Pistachios and Walnuts (blanched, fried and sliced)
• 10 g – each of cashewnuts, Charoli and Raisins (fried and sliced)
• 1 handful – fresh rose petals

Method:

1. Cover the whole blanched almonds and pistachios with foil.
2. Take 1/2 litre of water into a pan, add sugar and honey dissolve over a slow fire.
3. Heat the ghee and fry the vermicelli over a slow fire to a rich golden colour.
4. Add in the syrup, cardamom and nutmeg.
5. Mix well and cook over a slow fire till the vermicelli is tender and completely dry.
6. When cooked, mix in the essence, sliced nuts and remove on to a serving dish.
7. Cover the top with cream.
8. Then garnish with nuts (covered with foil) and rose petals. Serve at once.