Fry the Shamai:

• Heat ghee in a pan on low heat.

• Add one packet of shamai (vermicelli) to the pan.

• Fry the shamai gently, stirring frequently to avoid burning it.

Add Nuts and Spices:

• Add raisins and slivered almonds to the pan.

• Add 2-3 bay leaves and cardamom pods.

• Stir the mixture gently to combine.

Add Hot Water:

• Pour about 3 cups of hot water into the pan with the shamai.

• Stir gently to combine.

Add Food Coloring:

• Add a little bit of orange food coloring to the mixture.

• Stir gently to distribute the color evenly, being careful not to mash the shamai.

Add Sugar and Salt:

• Add a generous amount of sugar to taste. The sugar will melt and create a syrup around the shamai.

• Add a pinch of salt.

• Stir frequently but gently until the shamai is cooked through.

Adjust Water if Needed:

• If the shamai is still hard, add more hot water and continue stirring gently until it reaches the desired consistency.

Serve:

• Once the shamai is fully cooked and the syrup has thickened, remove from heat and serve warm.