Badam vermicelli Kesari

 Ingredients

Vermicelli- 1 Cup (Roasted/Unroasted)

Almond Flour - 1/2 Cup

Sugar - 1 1/4 or 1 Cup for less sugar

Kesari colour powder - 3 pinches (Optional)

Kunguma poo - 2 pinches

Cardamon Powder - 1/4 tsp

Nutmeg powder- 2 pinches

Edible camphor - very small pinches (mustard size)

Ghee - 4 tbspoon

Almonds/Cashews (Chopped) - 1 tsp

Raisins - 1 tsp

Milk / plant based milk - 1/8 cup

Add a tbsp of ghee in a kadai and roast the Chopped nuts and raisins.   When the raisins puffs up remove it in a bowl.  

Now add the Vermicelli and roast it to golden brown (if roasted Vermicelli also saute it in ghee). Keep 2 1/2 cups of hot water.  When the Vermicelli is roasted, add hot boiling water and cook the Vermicelli completely.  Now add milk, almond powder and sugar.  Mix it till everything comes together.  Later the kesari will be thickened.  Switch of the stove and add Cardamon powder, Nutmeg powder, edible camphor and rest of the ghee. Mix it and allow it to cool.  Serve it hot with little ghee on top. You can even serve it with cold ice cream.