Biranj

1 cup angel hair pasta

2 tablespoon ghee (clarified butter)

3 cup warm water

¼ cup sugar

¼ teaspoon elchi (cardamom seeds), slightly crushed

draaksh (raisins)

1. Saute the pasta and clarified butter on medium heat until it turns pink
2. Add the water, sugar, cardamom & raisins.
3. When the liquid is absorbed, remove from heat, mixing well.

Note: Use golden raisins for a sweet taste, dark ones for a slightly sour taste

Souce: Kokila July 2001