Cook Time : 25 Mins                     Servings : 2 - 5

Ingredients: 

• ½ tablespoon ghee 
• 1 cup Ancient Agro whole wheat vermicelli
• 1 cup milk 
• ½ cup water
• 2 tablespoons raisins soaked with ½ tablespoon water, and minced
• 1½ tablespoons ghee
• 1 tablespoon cashew nuts
• 1 tablespoon raisins
• Cardamom powder to taste

Preparation

1.  Melt ghee in non-stick skillet over gentle heat, Add vermicelli and stir for a few minutes until lightly browned. Set aside.
2. Separately, combine milk and water in a deep non-stick pan, preferably with a thick bottom, and cook over medium heat, stir occasionally, until just about to boil. Add minced raisins, mix well and cook for 10 minutes, while stirring occasionally.
3. Add the lightly browned vermicelli, mix well and cook over medium heat for 10 minutes, while stirring occasionally. Set aside.
4. Separately, heat ghee in a non-stick skillet, add the cashew nuts and stir over medium heat for 1 minute. Add raisins and stir over medium heat for a few seconds more. Pour cashews and raisins over the cooked vermicelli together with cardamom powder and mix well. Serve warm or cold after 10min.