Siwayyon ka muzafir

Ingredients
Butter 200 gm
Vermicelli 200 gm
Powdered milk 4 cup + mixed with 3 cups water
Sugar 3 cups
Water 1 ½ cup
Green cardamom 8 to 10 crushed
Juice of 2 fresh lemon
Saffron ½ tsp
Almonds and pistachio sliced 2 tbsp each
Silver waraq for garnish
Method
Dissolved 4 cups powdered milk with 3 cups water with a whisk and keep aside. Boil sugar and water till sugar dissolved and 1 boil comes, put butter in a pan add crushed elachi, siwayyan, and fry well till light golden add in the prepared syrup, cook on fast flame, when sheera dries add dissolved milk mixture, adding juice of 2 freshly squeezed lemon, keep stirring till milk curdles. Cook till milk dries, leave it on dum, lastly add saffron, badam pistay, serve garnish with waraq.