50g vermicelli (seviyan)
500ml full-fat milk
80g Cadbury Silk chocolate (chopped)
2 tbsp sugar (adjust to taste)
1 tbsp ghee
¼ tsp cardamom powder (optional)
10g chopped nuts (almonds/pistachios)
Heat ghee in a pan, put vermicelli in it, and roast over low heat until golden brown, developing a rich, nutty fragrance.
Add full-fat milk, bring to a boil, and allow to simmer, allowing the vermicelli to get soft by occasionally stirring it.
Mix sugar and crushed Cadbury Silk chocolate, blending well until the chocolate gets completely melted, leaving a silky smooth texture.
Heat until thick and creamy, then garnish with chopped nuts to serve warm or chilled for a decadent Eid dessert.