Serves for 2.
1) 1 Cup Vermicelli
2) 1/2 tsp ghee
3) 3 Cups water
4) 1/4 Cup grated jaggery
5) 3-4 cardamom
6) 1 Cup grated fresh coconut
7) 4-5 Almonds, cashew and pistas each.
Heat a pan over low heat, add ghee and Vermicelli and roast until colour change to light pinkish golden.
Do not roast until golden brown.
Transfer all Vermicelli into a bowl.
In the same heated pan add water and bring it to boil.
Add grated jaggery, Cardamom powder, grated fresh coconut and roasted Vermicelli.
Let the Vermicelli cook over medium low heat.
Stir in between.
Cover for 2-3 minutes.
Once the mixture thickened turn of the heat.
Garnish with Almonds and Cashew.
Serve hot or chilled.