Gulabi Pheni Ka Meetha - Ramadan Special Recipe by Food Fusion

**Gulabi Pheni Ka Meetha - Ramadan Special Recipe by Food Fusion**

Here’s a step-by-step guide to making this delicious Ramadan special dessert:

### Ingredients:
- **Pheni (Vermicelli)**: 200 grams (lightly roasted)
- **Full cream milk**: 1 liter
- **Condensed milk**: 1/2 cup
- **Sugar**: 3-4 tablespoons (adjust to taste)
- **Rose syrup (Gulabi)**: 1/4 cup (adjust for flavor and color)
- **Cardamom powder**: 1/2 teaspoon
- **Almonds and pistachios**: 2-3 tablespoons, chopped
- **Rose petals (optional)**: For garnish
- **Ghee or butter**: 2 tablespoons

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### Instructions:

1. **Roast the Pheni:**
- Heat 2 tablespoons of ghee in a pan.
- Lightly roast the pheni (vermicelli) until golden and fragrant. Set aside.

2. **Prepare the Milk Base:**
- In a large pot, heat the milk and bring it to a boil.
- Add condensed milk, sugar, and cardamom powder. Stir well.
- Simmer for 5-7 minutes until the sugar dissolves completely and the milk thickens slightly.

3. **Combine Pheni and Milk:**
- Add the roasted pheni to the simmering milk mixture.
- Cook for 5-7 minutes on low heat until the pheni softens and absorbs the milk.

4. **Add Rose Flavor:**
- Stir in rose syrup for the signature "Gulabi" flavor and color.
- Mix well to ensure the syrup is evenly distributed.

5. **Garnish and Serve:**
- Pour the prepared Gulabi Pheni Ka Meetha into a serving dish or individual bowls.
- Garnish with chopped almonds, pistachios, and a sprinkle of rose petals.

6. **Chill or Serve Warm:**
- You can serve it warm immediately or chill it in the refrigerator for 1-2 hours for a cold version.

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This delightful dessert is perfect for Iftar and is a crowd-pleaser during Ramadan! Let me know if you'd like tips for variations or storage. 😊