Mango Vermicelli Custard Pudding

Heat ghee in a pan. Add vermicelli and roast on low heat till golden. Keep aside.

Boil 2 cups milk. Add roasted vermicelli and cook till soft, about 4-5 min.

Mix custard powder with ½ cup cold milk to make a smooth slurry with no lumps.

Lower heat, add sugar to the pan. Pour in custard slurry while stirring. Cook 2-3 min till it coats the spoon. Add cardamom powder. Turn off heat.

Let the custard-vermicelli mix cool completely to room temp, then chill 30 min in fridge.

Once chilled, gently fold in mango pulp. Don’t mix when hot or it can curdle.

Pour into bowls, Top with mango chunks and nuts. Chill 1-2 hours and serve cold.