1 cup Pakistani vermicelli
2 tablespoons ghee (clarified butter) or butter
1 can sweetened condensed milk
½ cup liquid milk (or plain milk)
3 tablespoons Queshta (thick cream, or Malai)
½ teaspoon ground cardamom (optional)
Crushed pistachios or almonds for garnish

1 cup Pakistani vermicelli 2 tablespoons ghee (clarified butter) or butter 1 can sweetened condensed milk 3 tablespoons Queshta (thick cream, or Malai)

In a pot over medium heat, heat the ghee (clarified butter) and add the vermicelli after breaking it into small pieces.
Stir the vermicelli until it browns and turns a golden color.
Add the sweetened condensed milk, along with the liquid milk, and stir until the ingredients are combined.
Continue stirring until the vermicelli binds together (sets) and absorbs the milk completely.
Add the Queshta (thick cream) and stir briefly until it is uniform, then remove it from the heat.
Pour the mixture into the serving dish and garnish the top with toasted nuts and pistachios.
It can be served warm or cold, as desired.