In a heavy bottom pan start boiling milk.
Everytime malai is formed scrape and mix into the milk. Add the milk powder and mix well. Continue boiling, stirring and mixing in slow heat.
Gradually milk becomes thick and the colour also changes.

As the rabdi milk is thickening, we have to add the ghee roasted vermicelli.
So side by side in a pan/ kadhai put ghee. As it melts add vermicelli. Fry it for a minute or two.

Put the roasted vermicelli in the thickening milk. Cook till it becomes plumpy.
Now into the vermicelli rabdi, add sugar and a pinch of salt. Mix.

Let the sugar dissolve.
Keep the heat slow everytime.
As the perfect vermicelli rabdi consistency is reached, add essence. Next add almonds slivers and coarsely crushed cashewnuts. Give a nice gentle mix.

Vermicelli rabdi is ready!!
Transfer into serving dishes.
Garnish with silver wark, silver balls and tooti frooti.
Keep it in fridge until served.