Ingredients
½ lb vermicelli
2 tins evaporated milk
1 pk (full cream) milk
6oz. granulated sugar
¼ cup raisins
¼ cup chopped almonds
2 oz butter

Preparation
• Break sawine (vermicelli) into small pieces.
• Parch in butter with two sticks spice, 8 cloves, until golden brown.
• Put to boil in water and cook until soft. Always be sure that sawine is covered with water, so that the sawine pieces would be free flowing and not tuck together. Add 1 tsp cardamom while boiling.
• Boil both milk together using slow heat, for about 15 to 20 minutes.
• When ready to mix, add milk to boiled sawine.
• Fry chopped almonds and raisins in a little butter and garnish.
• Serve in small bowels and garnish with the raisins and almond. Dates can also be used to garnish.