Take a pan, add ghee when it becomes warm, add vermicelli and roast to a nice golden colour (use a fork to easily mix and roast the vermicelli).
Add milk and cook on medium heat (keep stirring) till vermicelli got cooked and become soft.
Now add mango pulp (choose mango of bright colour otherwise add saffron to get a nice colour) and cook for 1 minute.
Add sugar and almonds and cook till it thickens.
Now add cardamom powder and take out in a bowl.
Garnish with chopped pista and saffron strands.
Serve hot or cold.
Serve as a dessert, or top with ice cream and serve as mango falooda.
Recipe courtesy: Maayeka
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.