Vermicelli – 2 cups
Milk – 2 liter
Sugar – 2 table spoon
Cardamom – 2
Ghee – 2 table spoon
Dry grapes – 2 table spoon
Cashew nuts – 2-3 table spoon
* Peal the cardamom and smash them until you get the powder.
* Heat ghee in a pan and fry vermicelli (shavige) until golden brown in a low flame. Keep it a side.
* In the same ghee fry cashew nuts and dry grapes for a while.
* In the vessel put all milk and bring it to boil. When it starts boiling add all the items and boil. When vermicelli is boiled take the vessel from the gas. Serve this hot.
Note: You have to use more milk and less vermicelli because it gets thicker as it cools.