Ingredients:
-2 cups badam
-1 cup seviya 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 tablespoon rose water
-silver or gold papper
Preparation:
-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.