Nawabi Sawayian

Heat ghee in a pan and add cardamom. Sauté until the cardamom changes color, then discard the cardamom. Break the vermicelli into very small pieces using your fingers and add them to the ghee. Add powdered sugar and milk powder, and roast until everything is well mixed. Add a pinch of food color for a nice color. Let it cool.

Heat milk in a pan (set aside 1/2 cup). When it starts to boil, mix custard powder with the reserved 1/2 cup milk and add it to the boiling milk while whisking continuously. Add sugar and cream, and cook until it reaches a thick pouring consistency.

Take a square serving dish or serving cups and create a layer of vermicelli, spreading it evenly with a spatula to form a thin base layer. Pour the custard mixture over the vermicelli layer, then add another layer of vermicelli to cover the custard completely.

Garnish with dry fruits and chill before serving.