This recipe was provided by our guest chef Nisha Katona.

Serves: 4

Bengali Vermicelli Pudding

2 tbsp ghee or butter

90 g of Asian super super thin vermicelli that looks like the photo I'm going to send you (available in Asian shops but I can bring some if you’re stuck so let me know)

1 litre whole milk

8 saffron strands

3-5 tbsp golden caster sugar but more available to alter for taste

1/2 tsp green cardamom powder

1 tbsp of almond slivers- skin off

1 tbsp chopped cashew nuts

teaspoon dry rose petals for garnish

1. heat the ghee in a large sauce pan and fry the cloves for 2/3 sec

2. add the broken up vermicelli and stir on a medium flame until golden brown

3. reduce and add the milk

4. add the saffron

5. simmer until the milk boils and the dish thickens and then add in all the other ingredients except a few nuts and the rose petals which you should add to the top as a garnish

6. this is served hot or cold