Thandai Rabdi in vermicelli cup

Ingredients

• For Rabdi:
• 2 cups milk
• 1/3 cup sugar
• 1/4 cup milk powder
• 1 tbsp thandai powder
• 2 tbsp ghee
• Few almonds and pistachios chopped
• For vermicelli cup-
• 200 gms roasted vermicelli
• 1/4 cup condensed milk
• 50 gms butter

Steps

1. Put milk, ghee, sugar, milk powder and thandai powder in a pan for the rabdi. Keep stirring over a high flame for 10-15 mins.
2. After 15 mins, when the rabdi starts to thicken, add the almonds and pistachios. Continue stirring to reach rabdi consistency.
3. This completes the rabdi.
4. For the vermicelli cup, heat butter in a pan, add the roasted vermicelli and roast for a few seconds. Mix in the condensed milk thoroughly, cook for a few seconds, then transfer to a bowl.
5. Grease a small bowl with ghee. Put in small amounts of the prepared vermicelli, spreading it across the bowl and pressing it down.
6. Once it has set, carefully remove the vermicelli to reveal the ready cup.
7. Into the vermicelli cup, pour the rabdi and add almonds and pistachios as a garnish.