Rabri seviyan katori

INGREDIENTS:-

• Ghee - 30 milliliters
• Vermicelli - 400 milliliters
• Water - 30 milliliters
• Condensed milk - 175 grams
• Milk  - 2 liters
• Condensed milk - 175 grams
• Sugar - 65 grams
• Almonds - 10 grams
• Pistachios - 10 grams
• Cardamon powder - 1/4 teaspoon

MAKING:-

1. Heat ghee 30 milliliters in a skillet add vermicelli 400 grams and roast for 7-10 minutes on medium heat or until it turns golden brown in colour.
2. Add water 30 milliliters and mix well.
3. Add condensed milk 60 grams and mix well.
4. Remove it from heat.
5. Take a cupcake tray and add the vermicelli in it.
6. Spread it to the sides to make a cup.
7. Refrigerate for 27-30 minutes.
8. Heat milk 2 liters in a heavy skillet and stir well.
9. Bring it to a boil.
10. Add condensed milk 175 grams, sugar 65 grams and mix well.
11. Again bring it to a boil.
12. Add almonds 10 grams, pistachios 10 grams and mix well.
13. Do stir and scrape often so that the milk does not get browned or brunt from the bottom as well as the sides.
14. It will take about 1 hour for the milk to thicken on a low heat.
15. Add cardamon powder 1/4 teaspoon and mix well.
16. Remove the rabri from heat and allow it to cool.
17. Refrigerate it for 30 minutes.
18. Remove the katori from tray and fill it with rabri.
19. Garnish with pistachios.
20. Serve.