Heat a pan. Roast the vermicelli in ghee for 2-3 minutes while stirring continuously.

Add chopped nuts and raisins and roast for another 1 minute.

Add boiled milk and keep cooking the roasted vermicelli on low flame until it is soft and well cooked.

Once all the milk has been absorbed, add jaggery powder and stir it well. Cook the semiyan further for 4-5 minutes.

Lastly add the cardamom and nutmeg powder. Give a good stir and put off the flame.

Garnish the meethi semiyan with slivered pistachios and almonds and serve in individual bowls warm or cold.

• Recipe Notes:

The ratio of vermicelli to milk is 1:2

If serving to small babies, you may choose to add dry fruit powder instead of chopped nuts to avoid choking hazards.

We have used roasted whole wheat vermicelli in this recipe.

I have used organic jaggery powder so used it directly in the dish. If your jaggery has impurities, first dissolve it in hot water and strain the jaggery water and use the syrup in the recipe.

If using jaggery syrup, cook the vermicelli in water as adding jaggery syrup to milk make cause it to curdle.