Yield - (4-6) Servings
Milk - 5 1/2 Cups
Cinnamon - 1 Stick
Ginger - 1/8 Tsp (grated)
Cardamom - 1 pod
Clove - 1
Sugar - 7 Tbsp
Vermicelli - 200g (toasted)
Sliced Almonds - 1/8 Cup
Raisins - 1/4 Cup
Pour 2 cups of milk into pot over medium heat.
Add cinnamon, ginger, cardamom and clove and bring to a boil.
Add sugar and mix until dissolved.
Add vermicelli and let cook until tender.
Add the remaining milk, almonds and raisins and mix well.