kitchen inn

Milk 600 g

Sugar 2 ½ tbsp

Pistachio 150 g

Almonds 150 g

Butter or ghee 50 g

Saffron powdered ¼ tsp

Crème 2 tbsp

Put the pistachio and almond in a blender or processor and coarsely grind them.

Do not over grinnd.

Break the vermicelli into pieces 4 inches long.

Melt the butter or ghee in a large sauce pan; add the vermicelli and cook, stirring, until the vermicelli are nicely browned, without burning.

Add the milk and cream, and bring to the boil.

Reduced the heat, add the pistachio mixture, saffron and sugar.

Simmer for about 15 mins, stirring frequently.