1. Place a pan on a medium-high flame and lightly roast the vermicelli. 2. Add the milk and keep stirring until it boils. 3. Reduce the flame to low and add the saffron. 4. Stir every 5 minutes to keep the milk from getting scalded. 5. In about 20 minutes, the vermicelli will be cooked. 6. Add condensed milk, sugar, and stir again till it boils. 7. Remove from flame. 8. In a small frying pan, roast the cashewnuts in ghee; then add (along with the ghee leftover in the frying pan) to the cooked vermicelli-milk mixture. 9. Pour into dessert cups and serve hot, or after cooling and chilling in the refrigerator (chilling for a few hours gives the pudding a thicker texture). ---------------------------------------------------------------------------
Nutrition
Ingredients
