Ingredients:

• 6 – large slices sandwich bread
• 1/2 cup – fine vermicelli, broken
• 1 tbsp – Ghee
• 1 cup – Milk
• 1/2 cup – sugar, powdered
• 1 cup – fresh Cream
• 1/4 tsp – Cardamom powder
• 2-3 drops – vanilla essence
• Butter for Buttering bread slices
• For garnishing:
• 1 tbsp – chopped Almonds
• 1 tbsp – chopped pistachios

Method:

1. Melt ghee in a deep saucepan.
2. Add vermicelli, stir-fry on low till aroma exudes.
3. Add milk, allow to cook. Stir and make sure there are no lumps.
4. When all milk is absorbed, and vermicelli is cooked but firm, take off fire.
5. Allow to cool completely, or even refrigerated for 10-15 minutes.
6. Fluff up and loosen with a fork, leave aside till required.
7. Beat cream essence and sugar in a chilled bowl, till thick and peaks form on top.
8. Add vermicelli and mix gently.
9. Put dollops of mixture on to toasted bread slices.
10. Cut into triangles, serve.
11. Serve crisp with hot milk, coffee or tea.

Recipe courtesy of Saroj Kering