Heat a pan add ghee and roast cashewnut and then the raisins . Remove and keep it aside.
In the same pan roast the vermicelli, to a nice aroma and changes color.
Boil milk in pot, simmer it and add the roasted vermicelli . Cook for about 10 mins , stirring in between to prevent it from sticking to the bottom. Add saffron and boil it for 1 more min.
Heat a small pot with 2 tablespoons of water and add the jaggery boil it to a thick consistency.
Turn off the heat. Add the roasted cashew nuts and raisins.
After about 5 mins add the jaggery syrup. Don’t add the syrup when the milk is hot else it will curdle.
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