Ingredients
- 25 grams roasted vermicelli noodles (wheat) OR 50 grams of gluten-free brown rice vermicelli* (see notes)
- 3 cups whole milk
- ½ cup sugar
- ½ teaspoon freshly ground cardamom
- Pinch of saffron
- ¼ cup crushed raw pistachios & raw almonds + more for garnish
- ¼ cup golden raisins/sultanas
Instructions
- Add all ingredients to the Instant Pot, secure the lid, and pressure cook for 1 minute at high pressure.
- Naturally release pressure (do not quick release otherwise the milk will spill out).
- Garnish with additional crushed nuts.
Notes
- To make this gluten-free, use 2 teaspoons ghee and 50 grams brown rice vermicelli noodles. Heat the ghee and sauté the noodles in ghee for 5 minutes, then proceed with the recipe above.
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