1 cup vermicelli, broken into smaller pieces 1 tablespoon ghee (Clarified butter)3 heaped tablespoon custard powder in 4 cups milk to make custard 1 litre ultramel custard & 1 cup of milk ½ teaspoon vanilla extract ¾ or 1 teaspoon cinnamon powder or to taste. ½ teaspoon cardomom powder Approximately 5 tablespoon sugar or condense milk to taste 4 tablespoon tinned cream optional.
Toast the vermicelli in ghee (Clarified butter). Add the vanilla, cardomom to the custard. Add sugar or condense milk to taste. Add vermicelli to the warm(partly) liquid milk. Let it cook & soften. Tip: make or use chocolate custard instead. Add some chopped flake into or onto the cooled mixture.