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. 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
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