Roast the vermicelli in 1 tbsp of ghee in a frying pan on low flame.

In another clean cooking pan boil water and milk on high flame.

Transfer the vermicelli into boiling content once the vermicelli is roasted.

Mix and cook the vermicelli till all the water content is absorbed.

Place a lid on it and cook for some time till all the milk was absorbed by Vermicelli.

Add Caradomm powder and then add sugar to the pan and mix.

Place a lid on it and cook. Stir Occasionally.

First the sugar is dissolved and after some time forms into thick syrup.

Continue cooking till the sugar syrup mix with the vermicelli.

Pour the ghee once the vermicelli is completely cooked and mix well.

Transfer Vermicelli halwa into a large pan. Allow it to cool a bit.

Once it gets a bit stiff, you can cut into small Cakes to store easily.

Garnish with almonds.You can preserve the recipe for 2 days in refrigerator (in a closed box). Make sure it is not freezed.