INGREDIENTS:
Vermicelli or angel hair pasta - 7 oz.
Sugar - 3/4 to 1 cup (can be decreased or increased).
Water - 3 cups.
Pinch of salt.
Ghee - 2 to 3 tbsp.
Cardamon powder - 1/8 tsp.(optional)
Rose extract - 2 to 3 drops.
Saffron - a pinch.
Sliced almonds - 2 tbsp.
METHOD:
Roast the pasta in the ghee.
Boil water and add to that.
Stir continuously on medium heat, until the vermicelli is cooked and thickened. Stir in the sugar and mix well till it dissolves and thickens.
Add the cardamon powder, rose extract, saffron, sliced almonds and mix well.
Spread in any shape mould and let it cool.
MICROWAVE METHOD:
Place the pasta, nuts and ghee in a glass bowl and cook in the oven for 30 seconds.
Add the remaining ingredients and mix well.
Cover with plastic wrap, and turn a corner of the wrap back to allow steam to escape.
Cook for 12 minutes. Let stand for one hour before cutting.
"ENJOY COOKING AND SERVING"
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