Preshana's Vermicelli Pudding

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75g butter
2 cloves
1 cinnamon stick
2 cardomom
1/2 cup vermicelli
1/4 cup sugar
1/4 cup water
1 cup milk
1/2 tsp rose water
1 tin evaporated milk( 170g tin)
pinch nutmeg
10 pistachio nuts
5 almonds sliced
2 Tbspn dessicated coconut
Melt butter add whole spices fry for 2 minutes
Add vermicelli and fry until golden brown
Add 1/4 cup water and sugar and simmer until water evaporates
Add milk , evaporated milk and rose water and simmer until desired consistency reached.Add a pinch of nutmeg.
Toast nuts and desicated coconut lightly and add 3/4 of it into the vermicelli
Garnish with balance of toasted nuts
Prepared, tried and tested by:  Preshana Singh‎

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