Semiya/ Vermicelli: 2 cups
Bay leaves: a small piece
Sugar: 4-5tbsp or more as per the sweetness required
Coconut grated/desiccated coconut: ¼ cup
Butter/ghee/refined oil: 4-5tbsp
Method Of Preparation
Heat a pan and dry roast the semiya till it becomes light brown color. Keep aside.
Boil enough water in a bowl and add salt and roasted semiya to it.
When semiya gets cooked, drain it.
Heat oil/butter in a pan and add cashews followed by raisins. Then add cardamom and bay leaves.
Then add drained semiya to it and stir well and add sugar to it. When sugar melts and get mixed up with semiya switch off the flame and add grated coconut to it.Serve hot or chilled