Mom's Easy Vermicelli Pudding

• vermicelli or 3 tablespoons spaghetti (Spaghetti makes the pudding thicker and heavier, I prefer vermicelli)↗3 tablespoons
• skim milk↗1 cup
• sweetened condensed milk↗1⁄4 cup
• sugar↗1 tablespoon
• ghee or 1 teaspoon butter (Use ghee for authenticity!)↗1 teaspoon
• cashews, chopped↗1 teaspoon
• saffron (Only if you can afford it! :)↗1⁄8 teaspoon

Step-by-step instructions

1. 1

   Place a pan on a medium-high flame and lightly roast the vermicelli.

2. 2

   Add the milk and keep stirring until it boils.

3. 3

   Reduce the flame to low and add the saffron.

4. 4

   Stir every 5 minutes to keep the milk from getting scalded.

5. 5

   In about 20 minutes, the vermicelli will be cooked.

6. 6

   Add condensed milk, sugar, and stir again till it boils.

7. 7

   Remove from flame.

8. 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. 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).