Preparing for Eid- Noorani Zarda

INGREDIENTS

• 150 g vermicelli
• 30 gm ghee
• 4 green cardamoms
• 400 ml milk
• 250 g sugar or to taste
• 1 g  edible yellow colour
• 100 g khoya
• 30 g raisins
• 2 tbsp coconut powder
• 2 tbsp chopped almond and pistachios
  
  

METHOD

• boil milk with yellow colour.
• in a heavy bottom pan heat ghee on medium heat.
• add crushed cardamom.
• add vermicelli and fry till golden brown.
• pour hot milk,mix well and cover the pan.
• cook for 5 minutes stirring in between till all milk dries up. remove from heat.
• add sugar,khoya and raisins  and mix well.
• put  the pan  back on very slow heat, or bake it at 350°F till they are dry
  
• take out zarda in a dish, sprinkle kewara water in which saffron is dissolved
• garnish it with chopped almond and pistachios.