Easy Peasy Vermecelli Pudding My Way

Take a large bottomed pan and add fair amount of clarified butter into it. Eventually when it warms up add a bay leaf or two and few cardamom pods pounded roughly. Let it's aroma release and when you know it's lightly toasted add vermicelli as per the number of people who you are serving the dish to. Let it get lightly golden and then you can slowly add fair amount of milk mixed with water and once it comes to a boil, add enough sugar. Alongside, take a handful of pistachios and almonds and lightly roast them, pound them well as it turns into dust. Keep them all aside. It needs to simmer for fifteen minutes in medium to low heat as you stir occasionally ensuring the bottom of the pan does not catch up.

Turn off the gas and serve it hot with a sprinkling of the pounded nuts on top and al dente it's all done. Although it is nothing like pasta it still has to look firm and good enough to serve. Like pasta it need not be mushy or very soft, the flavor is intact when each piece of vermicelli can be tasted in the mouth.