Servings: 4-6

Prep Time: 10 minutes

Cooking Time: 20 minutes


  • 1 cup vermicelli crushed to about one inch pieces
  • 2 cups whole milk
  • ½ cup heavy whipping cream
  • ½-¾ cup sugar or 1 small condensed milk can (or to taste)
  • ½ teaspoon cardamom seeds
  • ¼ teaspoon kewra (essence)-optional
  • 1 tablespoon butter
  • ¼ cup coarsely crushed almonds or pistachios-optional

Step 1

In a skillet warm butter and add the cardamom seeds.

Step 2

Add the vermicelli to hot butter and lightly brown the vermicelli for a few minutes.

Step 3

In a separate pot, combine whole milk, whipping cream, sugar and vermicelli. Gently stir for a few minutes so that sugar is dissolved.

Step 4

On medium heat, bring milk mixture to a boil while stirring at intervals to avoid liquid from sticking to pan.

Step 5

After first boil reduce the heat to minimum and let mixture thicken to your desired consistency.

Step 6

Add kewra and stir well.

Step 7

Add some crushed nuts to the desert and some to garnish the desert.

Step 8

Cool it down and then chill. It is now ready to serve.