- 2 cups Badam
- 1cup Seviya (Vermicelli) broken into 4 cm bits
- 5 cups milk
- 1/2 cup sugar
- 1/3 cup almonds (sliced)
- 1/4 cup unsalted blanched pistachio, silvered
- 1/2 tbsp rose water
- Silver or gold papper (varak)
Heat the ghee in a heavy bottomed non-stick pan over medium heat and add seviya and fry till golden brown, stirring constantly.
Pour the milk, sugar, almonds, pistachio and stirring constantly bring to boil.
Cook for about 20 minutes or until the milk is slightly thickened.
Cool to room temperature, add rose water and chill thoroughly.
Stir well and serve the vermicelli pudding in individual bowls with a piece of silver or gold paper (varak).