Directions

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  1. Crack open the cardamoms slightly.
  2. In hot ghee add the cardamom and fry for a few seconds.
  3. Add milk and sugar. Bring to a boil.
  4. Add vermicelli (siwayyan) and sago. Cover and leave on low heat till milk dries to half and siwayyan and sago are done (soft).
  5. Pour into serving bowl and decorate with slivered almonds and pistachios.