Mango Pudding

Mix ghee, vermicelli and sugar in a pan and roast on low flame for 4-5 minutes. Fill glasses till half with the roasted mixture and refrigerate for 30 minutes

Make custard milk by mixing custard powder with 4 tbsp of cold milk. Add  milk in a pan and bring to a boil. Add sugar and cook for 1 minute. Then add custurd mixture in the milk and keep stirring till it becomes thick. Switch off the flame and add mango puree in it and mix properly.

Pour the mixture on top of chilled vermicelli and referigerate for 1 hour, then garnish with chopped mango and mint leaves. Serve chilled.