Muzafar by Shireen Anwer

Ingredients:

• Vermicelli 250 gm
• Sugar 1/2 kg
• Water 1-1/2 cup
• Ghee 3/4 cup
• Almonds & Pistachios 2 tbsp
• Fresh milk 1 kg
• Cardamom crushed 1 tsp
• Saffron 1/4 tsp
• Yellow color 1 pinch
• Kewra 1 tsp
• Lemon 1
  

Method:

1. Mix water and sugar and cook for 10 minutes.
2. Now heat ghee in pan and fry vermicelli until dark golden.
3. Then add milk and cook on high flame for 3-4 minutes.
4. Now wring 1/2 lemon and cook until milk dries.
5. Then add sugar syrup with yellow color, saffron and cardamom.
6. When syrup dries, take it out.
7. Then garnish with almonds, pistachios and silver paper.