Vermicelli Pudding

• Vermicelli – 2 ½ cups


• Sugar – 1 ½ cups


• Hot water – 5 cups


• Milk powder – 3 tbsp


• Ghee or clarified butter – ½ cup


• Cardamom powder – ¼ tsp


• Orange food colour – ¼ tsp


• Cashew nut – as required


• Salt – a pinch

1. In a kadai put ¼ cup ghee and add cashewnut and roast it till golden brown.


2. Remove the cashewnut and keep a side and add the vermicelli and fry it till golden brown.


3. When it is brown add the hot water and colour, cover with lid till it is cooked fully.


4. When all the water is evaporated add the sugar, milk powder, cardamom powder and the remaining ghee, mix well.


5. In mean time grease a plate with ghee and keep a side.


6. Mix all the ingredients well till it separates from the kadai.


7. Now switch off the stove and transfer it to the greased plate and arrange the cashewnut over it.


8. Cut it when it is set and now it is ready to serve.