Ingredients :
Seviyan or fine vermecilli    – 250 gms
Ghee    – 100 gms
Honey    – 2 tbs
Sugar    – 125 gms
Ground cardamom seeds    – 1 tsp
Finely sliced almonds, pistachios
and fried raisins    – 25 gms
Charoli    – 1 tbs
Khoya    – 100 gms
Method of Preparation :
Put sugar, 6 ounces water and honey in a pan and dissolve on a slow fire. Remove from fire and keep aside. Heat ghee and put in vermecilli and fry gently to a golden colour. Put in the prepared syrup, cardamoms and nutmeg. Mix well and cook on a very slow fire until the water or moisture is all absorbed. When ready it should be separated and not mushy or sticking together. Serve hot garnished with nuts, khoya and raisins.