2. To prepare sugar syrup, boil 1½ cups water in a non-stick pan. add castor sugar, mix and cook till sugar melts and mixture thickens.

3. Add half of sugar syrup to sautéed vermicelli, mix, cover and cook for 5 minutes.

4. Heat remaining ghee in another non-stick pan.

5. Roughly chop cashew nuts and almonds, add to hot ghee alongwith chironji and roast on low heat till golden. add raisins and sauté till they puff up. transfer on a plate.

6. Add cardamom powder and rose water to cooked vermicelli and mix well.

7. Put cooked vermicelli mixture in individual shallow serving plates and some yogurt in individual serving bowls.

8. Top vermicelli with fried nuts, garnish yogurt with rose petals and serve immediately.