1 c. vermicelli 1 c. tapioca 2 Tbsp. melted butter 2 c. sugar 20 raisins 2 c. milk 20 cashews 2 drops rose essence 4 c. water 1 tsp. minced cardamom
Saute vermicelli in 1 Tbsp. butter lightly over low heat for 3 min., and keep aside. Saute raisins, cashews in 1 Tbsp. butter until golden brown. Boil 4 c. water in a medium size saucepan. Add 1 c. tapioca and keep stirring. As soon as tapioca becomes soft, add sauteed vermicelli. Let whole mixture boil. When vermicelli becomes soft, add sugar, raisins and cashews. After 5 minutes. remove from stove and add 2 cups of boiled milk, rose essence and cardamom. Serve hot. 10 servings.