Muzzafar

This is from the Young Times magazine and is Chef Sanjeev Kapoor's recipe. Its amazing, out of the world and super delicious! I hope you enjoy it.

• Ready In: 20 mins
• Serves: 2

Ingredients

• 100  g  vermicelli, roasted
• 8 -10  raisins
• 5 -6  almonds
• 4 -5  cashews
• 1⁄4 cup ghee
• 1⁄4 teaspoon cardamom powder
• 1⁄2 cup sugar
• 1⁄2 cup milk
• 1  teaspoon sunflower seeds (known as "chironji" in Hindi)

Directions

1. Break roasted vermicelli with hand and keep aside.
2. Wash and pat dry raisins.
3. Cut almonds into slivers and chop cashewnuts.
4. Heat ghee in a pan.
5. Add cardamom powder and sugar.
6. Cook on low heat, stirring continuously, for 2-3 minutes.
7. Add milk and continue to cook for 2-3 minutes.
8. Add broken vermicelli and continue to cook for 4-5 minutes or till the vermicelli is dry.
9. Serve hot, garnished with sunflower seeds, raisins, almonds, cashews and edible silver foil, if desired.