Eid-Al-Fitar Recipe Seviyan by Chef. Narayan Dutt Sharma, (Culinary Head of Barbeque Nation Hospitality Limited) 

Ingredients:

• 50 gm Vermicelli
• 2 tbsp. Kishmish
• 2 tbsp. Almonds & Pistachios
• 2 Cardamoms Powder
• 1/2 tin Condensed Milk
• 1/2-liter Milk
• 1 tbsp. Pure Ghee

Method:

• Heat pure ghee in a pan; fry the Vermicelli until light brown.
• Bring milk to a boil. Add condensed milk, vermicelli, and cardamom powder to it and mix well.
• Cook for 2 to 3 minutes or until the vermicelli becomes soft. Take out in bowls, top with raisins and nuts and serve.

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