Sweet Vermicelli (18.01.07)

2 cups vermicelli
3 Tbsp ghee
Tuj
2 elachi
1 dozen sultanas
1 cup sugar
½ cup milk
Saffron egg yellow colouring

Braise sultanas in ghee with tuj and elachi till the boiling water and simmer slowly till cooked.
Add sugar and simmer on stove with pot closed till it is absorbed by the vermicelli.
Add milk bake in oven with lid of casserole on till vermicelli is dry and loose, with a little Saffron and egg yellow colouring.
Decorate with blanched almonds or pistachios.

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