1 liter fresh milk
4 small cardamoms
1 tsp sugar
1 packet vermicelli
1 cup sugar
250 grams khoya
4 tbsp jam e shireen
Grind cardamoms and 1 tsp sugar together.
Cook milk, cardamom powder and 1 cup sugar all together.
As the milk thickens add vermicelli, little bit of almonds and pistachios.
Pour it into the dish and crush the khoya and add into it.
Drizzle jame shireen on it.
Add the remaining pistachios and almonds and serve chilled.